5 Ingredients or Fewer

Toasted Pecan Yogurt

April  4, 2018
11 Ratings
Photo by Ty Mecham
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
  • 2 cups 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
In This Recipe
  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. Chill completely before serving.

See what other Food52ers are saying.

  • Emma Laperruque
    Emma Laperruque
  • margaret guillaume
    margaret guillaume
  • Merry
  • Claudia
Emma is the food editor at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles on the fly, baking dozens of pastries at 3 a.m., and writing about the history of pie in North Carolina. Now she lives in New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's award-winning column, Big Little Recipes (also the cookbook in October 2021!). And see what she's up to on Instagram at @emmalaperruque.

    5 Reviews

    margaret G. June 27, 2019
    What is that fruit combination you topped it with? Recommendations for a summer brunch?
    Author Comment
    Emma L. June 28, 2019
    Hi Margaret! We topped it with some figs, blackberries, strawberries, blueberries, and pomegranate seeds, all tossed in a little honey. Any fruit that's ripe and delicious would be great on top of this yogurt. I'd love to try peaches next!
    Merry April 10, 2018
    We had this for breakfast this morning and thought it was such a nice change from our usual yogurt with some fruit thrown into the mix. Thanks for that "deeply toasted" tip. It also made us realize we are overdue for a blender upgrade!
    Claudia April 9, 2018
    I made this with hazelnuts, since I cannot find pecans in the tiny German town I live in. Anyway, it turned out amazing. How long do you think this can be kept in the fridge?
    Author Comment
    Emma L. April 9, 2018
    Yay! I'd check the expiration date of your yogurt and use that as a guideline.