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Greek Yogurt and Honey with Candied Walnut

February 18, 2009

For Valentine’s Day we had a super special dinner at Kyma, thanks to a gift card I received at Christmas.  It was an amazing meal, but maybe the most memorable dish was the Greek Yogurt and Honey that Greg ordered for dessert, which I scoffed at at first.  Don’t get me wrong, I love Greek yogurt- I eat it every morning for breakfast.  But I thought ordering it at a restaurant seemed like a waste.  Until I tried it.  It was amazing- sweet and lemony and creamy.  I decided I might be able to make it at home with lemon syrup, good honey, and of course, Greek yogurt.  Good honey and real Greek yogurt are the key to this dish.  If you use regular yogurt, you probably won’t not be impressed.  I recommend Fage, which you can find at the DeKalb Farmer’s Market.  And be sure to use at least the 2% yogurt- the 0% will be a little too tart for this.  Makes 4 servings.

Ingredients:

1 17.6 oz package Fage plain 2%, 5% or TOTAL yogurt

4- 8 T Orange blossom or wild flower honey, slightly warmed

Candied Walnuts made without black or cayenne pepper (can substitute cinnamon, if desired)

Lemon Syrup:

1/4 c sugar

1/4 c water

1 lemon

Directions:

Prepare the candied walnuts and cool to room temperature.  Bring yogurt to room temperature.

Make the lemon syrup: Cut the rind off the lemon, yellow part only, in large pieces.  Combine sugar, water and lemon strips in a small saucepan and bring to a boil.  Boil until all sugar dissolves.  Remove pan from heat and allow syrup to cool to room temperature.  Add 1 T freshly squeezed lemon juice and stir to combine.

To make the desserts: place 4 T lemon syrup in the yogurt container and stir to combine.  Taste and add more syrup to reach desired sweetness level.  Divide yogurt among 4 bowls (about a 1/2 c each of yogurt).  Top yogurt with 1-2 tablespoons warmed honey and 4-5 candied walnuts and serve.

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