Yiaourti me Meli kai Karydia

This bowl is thick, cool, and creamy, with floral honey, warm cinnamon, juicy blueberries, and the earthy crunch of walnuts. It is simple, fast, and satisfying, with a naturally rich texture that makes it feel both wholesome and indulgent.

Nutrition · per serving

337kcal

13gProtein

18gCarbs

23gFat

2gFiber

2 servings

Ingredients

5 items

Base and toppings

full-fat Greek yogurt400 g

walnuts, roughly chopped40 g

blueberries60 g

honey20 g

ground cinnamon1 g

Tips

•For a lower-carb version, reduce the honey to 10 g total or replace it with a low-carb sweetener of your choice.
•If you want deeper flavor, lightly toast the walnuts in a dry pan for 2-3 minutes, then cool before using; this will increase the total time slightly.
•A few strips of lemon zest pair well with the honey and yogurt without adding many carbs.

Steps

1
Roughly chop the walnuts into bite-size pieces so they stay crunchy but are easy to eat. If needed, rinse the blueberries and pat them dry so they do not water down the yogurt.
40 g walnuts, roughly chopped60 g blueberries
2
Divide the Greek yogurt evenly between 2 bowls and smooth the tops with the back of a spoon. For the best texture, use the yogurt cold straight from the refrigerator.
400 g full-fat Greek yogurt
3
Scatter the chopped walnuts and blueberries over the yogurt. Drizzle each bowl with honey, then finish with a light dusting of cinnamon. Serve immediately so the nuts stay crisp.
40 g walnuts, roughly chopped60 g blueberries20 g honey1 g ground cinnamon

Origin & History

Yiaourti me meli kai karydia, or yogurt with honey and walnuts, is a classic Greek combination served as breakfast, snack, or simple dessert. It reflects the Greek tradition of highlighting excellent dairy, nuts, and honey with minimal preparation, letting the ingredients speak for themselves.

greek lowcarb yogurt walnut breakfast beginner

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Steps

Roughly chop the walnuts into bite-size pieces so they stay crunchy but are easy to eat. If needed, rinse the blueberries and pat them dry so they do not water down the yogurt.

40 g walnuts, roughly chopped60 g blueberries

Divide the Greek yogurt evenly between 2 bowls and smooth the tops with the back of a spoon. For the best texture, use the yogurt cold straight from the refrigerator.

400 g full-fat Greek yogurt

Scatter the chopped walnuts and blueberries over the yogurt. Drizzle each bowl with honey, then finish with a light dusting of cinnamon. Serve immediately so the nuts stay crisp.

40 g walnuts, roughly chopped60 g blueberries20 g honey1 g ground cinnamon