Yogurt, Mixed Berries, Honey, Bee Pollen Recipe

Prepare yogurt

In a medium bowl, stir the Greek yogurt with the vanilla extract and lemon zest until smooth and slightly glossy. Taste and adjust lemon zest or vanilla a little if desired. If you prefer a thinner texture, fold in 1–2 tablespoons of milk or water (not included in ingredients).

Prep berries

Place the hulled and quartered strawberries, blueberries, raspberries, and blackberries in a separate bowl. Add the fresh lemon juice and the optional teaspoon of sugar or honey if you want brighter, slightly macerated berries.

Gently toss the berries to coat them with lemon juice (and sugar/honey if using). Let the mixture sit at room temperature for 10 minutes to macerate slightly, which brings out juices and softens the berries without making them mushy. After 10 minutes, gently stir again and drain any excess liquid if you prefer a thicker presentation (reserve the juice to stir into the yogurt if desired).

Assemble

Divide the yogurt base evenly among 4 serving bowls or glasses (approximately 1/2 cup yogurt per serving). Spoon the mixed berries over the yogurt, distributing them so each serving has a colorful mix.

Drizzle about 1/2 tablespoon of honey over each portion (total about 2 tablespoons across all servings). Sprinkle 1/2 teaspoon bee pollen on each serving. If using, evenly scatter toasted sliced almonds for crunch and place a small mint leaf or two on top for color and aroma.

Serve immediately so the bee pollen remains dry and crunchy. Leftovers can be refrigerated for up to 24 hours, but add bee pollen and almonds just before serving to keep them crisp.