Toasted Pecan Yogurt
4.311 Ratings
Emma Laperruque
Test Kitchen-Approved
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
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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.