Ingredients:

  • 225g Plain non-fat Greek Yogurt
  • 7g Raw honey
  • 0.25 tsp Pure vanilla extract
  • 75g Mixed berries (blueberries, raspberries, or strawberries)
  • 0.5 tsp Fresh lemon zest
  • 10g Hemp hearts
  • 15g Toasted slivered almonds

Instructions:

  1. Prep the base. Place 225g of Greek yogurt into your glass bowl. Note: Starting with a cold bowl keeps the yogurt firm while you whip it.
  2. Aerate the yogurt. Use your mini whisk to beat the yogurt vigorously for 30 seconds until it looks glossy and slightly increased in volume.
  3. Infuse the aromatics. Add 0.25 tsp vanilla extract and 7g raw honey to the center. Note: Adding these now allows them to emulsify into the aerated yogurt.
  4. Whisk again. Gently fold the vanilla and honey through until no streaks remain.
  5. Wash the fruit. Rinse 75g of mixed berries and pat them completely dry with a paper towel. Note: Excess water will thin out your yogurt base.
  6. Layer the berries. Place the berries on one side of the bowl. Note: Keeping them to one side preserves the visual contrast of the dish.
  7. Apply the zest. Grate 0.5 tsp of fresh lemon zest directly over the yogurt and berries. Note: This ensures the citrus oils land on the food, not the cutting board.
  8. Add the functional crunch. Sprinkle 10g of hemp hearts evenly across the surface.
  9. Finish with texture. Top with 15g of toasted slivered almonds until they sit proudly on top of the yogurt.
  10. Final Drizzle. If you have a tiny bit of honey left, do one final thin swirl over the almonds to help them stick.