Author Notes: This recipe was adapted from the hazelnut yogurt in Breakfast, Lunch, Dinner...Life by Missy Robbins. Don't use a food processor instead of a blender—the texture won't turn out as smooth. I like non- or low-fat Greek yogurt, to balance all the nuts' richness, but any fat content will work. —Emma Laperruque
Makes: 2 1/2 cups
cups plain Greek yogurt, low-fat or non-fat (440 grams)
cup chopped pecans, deeply toasted and totally cooled (117 grams)
tablespoon maple syrup
pinch kosher salt
- Combine the yogurt and half the nuts in a blender. Process until smooth, scraping as needed. Add the rest of the nuts, maple syrup, and salt. Process again until totally smooth, scraping as needed. Chill completely before serving.
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