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Orange Yogurt with Almonds
Prep:
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Cook:
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Ingredients
sliced blanched almonds, for garnish
1 quart SCD yogurt
½ tsp pure vanilla extract or 1 vanilla bean, scraped of seeds
½ to ¾ cup freshly squeezed orange juice (about 1 orange)
¼ cup honey
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sliced blanched almonds, for garnish
946 ml SCD yogurt
½ tsp (2.5 ml) pure vanilla extract or 1 vanilla bean, scraped of seeds
120-177 ml freshly squeezed orange juice (about 1 orange)
60 ml (85 grams) honey
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
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Applicances
Cuisine
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Disease state
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Instructions
- Pour the yogurt into a sieve lined with a paper towel or cheesecloth, and suspend it over a bowl.
- Place in the refrigerator, and let drain for at least 3 hours or overnight.
- Preheat oven to 350°F (180°C).
- Spread the blanched almonds in a baking pan.
- Bake until fragrant, about 10 minutes. Set aside to cool.
- Place drained yogurt in a medium bowl.
- Add vanilla extract or vanilla seeds, orange juice, and honey; stir to combine.
- If necessary, add orange juice to adjust consistency. Serve garnished with toasted almonds.
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Nutritional Info
Storage
Notes
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