Toasted Pecan Yogurt

4.3
11 Ratings

Emma Laperruque

Test Kitchen-Approved
Toasted Pecan Yogurt

Photo by Ty Mecham

Serves
2 1/2 cups

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.


Ingredients

  • 2 cup plain Greek yogurt, low-fat or non-fat (440 grams)
  • 1 cup chopped pecans, deeply toasted and totally cooled (117 grams)
  • 1 tablespoon maple syrup
  • 1 pinch kosher salt

Featured Video


Directions

  • Step 1

    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. Store in the fridge.

This website uses cookies to ensure you get the best experience.

When you visit our website, we collect and use personal information about you using cookies. You may opt out of selling, sharing, or disclosure of personal data for targeted advertising (called "Do Not Sell or Share" in California) by enabling the Global Privacy Control on a compatible browser. See our Privacy Policy for further information.