As promised, a yogurt bowl recipe. Truly effortless. Extremely simple.
A perfect way to use homemade yogurt. A healthy snack, and portable if you make it in a jar.
If you saw my blood orange yogurt bowl recipe, you’ll see that this bowl works the same way– yogurt topped with fresh fruit, honey, and nuts. It’s a fail-proof formula, and one that barely requires a recipe.
This particular bowl– with homemade yogurt, apricots, and cashews– is my go-to late spring, early summer bowl. (I know it’s mid-summer now, but there are still apricots in the markets, so I’m going to say this recipe is still fair game.)
It all begins with homemade yogurt.
I won’t say that it tastes better than the store bought stuff, but it does feel good knowing you made it from scratch.
One fresh apricot, sliced into bite-sized pieces and beautifully arranged.
Honey. I love raw honey so much. I used bee raw, which is incredibly creamy.
Apricots drizzled with honey.
Chopped salted and roasted cashews scattered on top.
Delicious, light, refreshing, colorful.
Apricot Yogurt Bowl
- 1/2 cup yogurt
- 1 apricot, sliced
- 1 teaspoon raw honey
- 8-10 salted roasted cashews, coarsely chopped
- Top the yogurt with the apricot, honey, and cashews. Serve, or refrigerate for up to one day.