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.
Ingredients
Base and toppings
- 400 gfull-fat Greek yogurt
- 40 gwalnuts, roughly chopped
- 60 gblueberries
- 20 ghoney
- 1 gground cinnamon
Instructions
- 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.
- 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.
- 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.
Nutrition per serving
Notes
- •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.
Background
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.
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