Yogurt Recipe

Place the 2 cups full-fat Greek yogurt and optional 1/2 cup low-fat Greek yogurt in a medium mixing bowl. The optional lighter yogurt is only if you prefer a less rich texture.

Add 1/8 teaspoon fine sea salt to the yogurt and stir gently with a rubber spatula or spoon until smooth and homogenous, about 20–30 seconds. Salt brightens the flavor.

If you prefer an especially silky texture, press the mixed yogurt through a fine-mesh sieve into another bowl using the back of a spoon. This step is optional and takes 1–2 minutes.

Sweeten and flavor

In a small bowl, combine 3 tablespoons honey, 1/2 teaspoon lemon zest (if using), and 1/4 teaspoon vanilla extract (if using). Stir until evenly blended. Taste and adjust honey to desired sweetness.

Fold about half of the honey mixture (reserve remaining for topping) into the prepared yogurt using a spatula. Fold gently until swirled but not completely mixed if you want visible honey ribbons, or mix thoroughly for uniform sweetness. This takes about 20–30 seconds.

Spoon the sweetened yogurt into 4 small serving bowls or ramekins (about 1/2 cup per person).

Top each serving with the reserved honey (about 1/2 tablespoon per bowl), scatter toasted walnuts and fresh berries evenly among bowls, and finish with an extra drizzle of honey if desired.

Toasting walnuts (if starting with raw walnuts)

Heat a small skillet over medium heat. Add 1/4 cup chopped walnuts and toast, stirring frequently, until fragrant and lightly browned, 3–4 minutes. Transfer to a plate to cool before topping the yogurt.

Serving suggestions & storage

Serve immediately at slightly chilled temperature. Leftover sweetened yogurt can be refrigerated in an airtight container for up to 2 days; add fresh toppings just before serving. Stir before serving if the whey separates slightly.