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Makes
2 1/2 cups
Creator Notes
This recipe changed into once tailored from the hazelnut yogurt in Breakfast, Lunch, Dinner…Lifestyles by Missy Robbins. Don’t use a meals processor comparatively than a blender—the texture could no longer flip out as tender. I adore non- or low-fleshy Greek yogurt, to balance the total nuts’ richness, nonetheless any fleshy protest will work. —Emma Laperruque
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Take a look at Kitchen-Approved
Substances
2 cups
undeniable Greek yogurt, low-fleshy or non-fleshy (440 grams)
1 cup
chopped pecans, deeply toasted and fully cooled (117 grams)
1 tablespoon
maple syrup
1 pinch
kosher salt
Instructions
- Combine the yogurt and half of the nuts in a blender. Course of till tender, scraping as wished. Add the relaxation of the nuts, maple syrup, and salt. Course of again till fully tender, scraping as wished. Store within the fridge.
Emma changed into once the meals editor at Food52. She created the award-a hit column, Substantial Tiny Recipes, and have change into it correct into a cookbook in 2021. At the purpose to time, she’s a senior editor at Bon Appétit, main digital cooking coverage. Allege hi there on Instagram at @emmalaperruque.
