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Coll'sCookin' Posted November 06, 2004 10:42 AM
I am anxious to try this and will let you know when I do but in the mean time.... it is a wonderful light and tart Greek dessert. Enjoy! Colleen
Greek Yogurt with Honey Thyme Walnut Crumble
Serves 2
• 2 tsp butter
• 1/4 cup chopped walnuts
• 1/2 tsp dried or 1 tsp fresh thyme leaves
• 2 TB good quality mild honey
• 2 cups Greek yogurt*
Melt butter in a skillet over medium heat. Add walnuts and stir until just toasted and beginning to brown. Remove from heat. Stir in thyme quickly, then add honey and stir to coat walnuts.
Divide yogurt onto two dessert plates. Spoon honeyed walnuts over the top.
*If you are unable to find Greek yogurt, you can thicken whole milk yogurt by following these directions: Line a colander or strainer with muslin or 3 layers of cheesecloth. Place 24 ounces whole milk plain yogurt in the lined colander or strainer. Cover loosely and place over a large bowl such that the bottom of the colander or strainer is at least one inch from the bottom of the bowl. Allow to drain for 2 to 4 hours. The consistency should be that of softened cream cheese. Place in a sealed container and refrigerate.
I am anxious to try this and will let you know when I do but in the mean time.... it is a wonderful light and tart Greek dessert. Enjoy! Colleen
Greek Yogurt with Honey Thyme Walnut Crumble
Serves 2
• 2 tsp butter
• 1/4 cup chopped walnuts
• 1/2 tsp dried or 1 tsp fresh thyme leaves
• 2 TB good quality mild honey
• 2 cups Greek yogurt*
Melt butter in a skillet over medium heat. Add walnuts and stir until just toasted and beginning to brown. Remove from heat. Stir in thyme quickly, then add honey and stir to coat walnuts.
Divide yogurt onto two dessert plates. Spoon honeyed walnuts over the top.
*If you are unable to find Greek yogurt, you can thicken whole milk yogurt by following these directions: Line a colander or strainer with muslin or 3 layers of cheesecloth. Place 24 ounces whole milk plain yogurt in the lined colander or strainer. Cover loosely and place over a large bowl such that the bottom of the colander or strainer is at least one inch from the bottom of the bowl. Allow to drain for 2 to 4 hours. The consistency should be that of softened cream cheese. Place in a sealed container and refrigerate.