Snowville State Of Mind Recipe

Combine and hydrate

In a medium bowl, whisk together 2 cups local plain whole-milk yogurt, 1 tablespoon chia seeds, 1 teaspoon maple syrup, and 1/4 teaspoon vanilla extract until combined and slightly smooth.

Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes, ideally 1 hour, to allow chia seeds to swell and thicken the yogurt. Stir once after 15–20 minutes to evenly distribute the seeds.

After chilling, taste and adjust sweetness with an additional 1/4–1/2 teaspoon maple syrup if desired. The texture should be creamy with a slight gel from the chia.

While the yogurt chills, prepare the fruit: hull and quarter strawberries if using, rinse blueberries and raspberries, dice the peach or nectarine into small bite-sized pieces, and slice the banana. Combine all fruit in a bowl and gently toss just to mix.

If you prefer warmer fruit, briefly macerate the diced stone fruit with a light dusting (1/2 teaspoon) of maple syrup and let sit 10 minutes; otherwise use fruit at room temperature or chilled.

Portion: Divide the chilled chia yogurt evenly among 2 serving bowls or jars (about 1 cup yogurt mixture per serving). Smooth the tops with the back of a spoon.

Top each portion with an even layer of the mixed fresh fruit (about 3/4 cup total fruit divided between servings). Arrange fruit attractively.

Drizzle approximately 1 teaspoon maple syrup over each bowl (total 2 teaspoons) for shine and sweetness.

Sprinkle 1 tablespoon of coarsely ground dukkah over each serving (total 2 tablespoons) to add savory crunch and spice. If using, finish with 1/2 tablespoon toasted sliced almonds per bowl for extra texture.

Garnish with a couple of fresh mint leaves if desired and serve immediately. Leftovers can be kept covered in the refrigerator for up to 24 hours, though the dukkah will soften over time.