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
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Ingredients
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2 cups
plain Greek yogurt, low-fat or non-fat (440 grams)
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1 cup
chopped pecans, deeply toasted and totally cooled (117 grams)
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1 tablespoon
maple syrup
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1 pinch
kosher salt
Directions
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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.
Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.
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