A popular breakfast treat at my favourite local cafe is a glass of Greek yogurt sweetened with brown sugar and topped with chopped nuts.
The combination of flavours and textures is irresistible: crunchy nuts; tart, creamy yogurt; and sweet brown sugar at the top and bottom of the glass that, after a few hours in the fridge, becomes a caramel syrup to be stirred through the yogurt.
As there are only three ingredients and no cooking is required, this recipe is quick and easy to prepare. For variety, you could substitute honey for the brown sugar and use other nuts, such as pistachios or hazelnuts, to replace the almonds. For a middle-eastern touch, you could add a little rosewater or orange flower water to the yogurt. I have also made these with toasted muesli rather than nuts on top.
I often make five of these yogurt cups on Sunday night for my weekday breakfasts. Yum!
With its thick, creamy texture almost like whipped cream, my preferred yogurt for this recipe is Jalna Greek Yoghurt, but any Greek-style yoghurt will work well.
- 1 litre Greek yoghurt
- Brown sugar
- Raw almonds (about 1 tablespoon per glass)
- 5 glasses around 250ml/1 cup capacity
- Put a tablespoon of brown sugar at the bottom of each glass.
- Spoon in yogurt until close to the top of each glass.
- Top with more brown sugar and scatter with chopped almonds.
- Refrigerate for a few hours or overnight, until brown sugar forms a syrup.