Honey Greek Yogurt with Balsamic Syrup

Honey Greek Yogurt with Balsamic Syrup

Jesse Bluma at Pointe Viven. All rights reserved.

We all love a good dessert.  This is a perfect way to conquer your sweet tooth, end a dinner, or capture the heart of a date.  Greek yogurt is made by straining out the whey, creating a thicker and more creamy texture.  The straining process removes some of the sugar and carbohydrates (a sugar, starch, or fiber molecule that delivers energy), leaving more protein per ounce.  Check the labels for various fat contents.  Top this dessert with your favorite herb, such as organic mint.  You can also toast walnuts and sprinkle them on the scoops of yogurt.  An infinite amount of toppings exist.  One of my favorite versions includes organic mint and toasted organic coconut flakes.  Diced pear cooked with cinnamon and honey would also be a good option.  Granola, homemade jam, and blueberries also makes for a fresh dessert.

Ingredients

 
Honey Greek Yogurt (3 ice cream scoops per martini glass)

Balsamic Vinegar (use your favorite brand and flavor that works with the yogurt)

Coconut flakes

Organic mint to garnish

*Or other fresh, in season, organic fruits and berries

Prepare

Preheat oven to 350 degrees Fahrenheit (176.6 degrees Celsius).

Lay coconut flakes flat on a baking sheet that is lined with parchment paper.

After the oven is preheated then toast the coconut flakes in the oven for approximately 5 minutes.  (Keep an eye on the coconut through the oven window, as toasting times will differ.)

When coconut flakes are a golden brown, remove the baking sheet with an oven mitt.

Wash and dry the mint.

Use a medium size heavy sauce pan to make the balsamic syrup.

Pour in the balsamic vinegar and bring to a boil on high heat (3 Tablespoons for 1 portion, 6 Tablespoons for 2 portions, 9 Tablespoons for 3 portions, 12 Tablespoons for 4 portions, et cetera).

Lower the heat to low, medium-low and simmer until the balsamic vinegar is thickened.  If the balsamic vinegar gets too hot, simply remove the pan from the heat for a moment.  The syrup will be approximately 1/4 the original amount.

Any unused syrup can be stored in the refrigerator and used the next day for a second helping of yogurt or another recipe.

Assemble

At the last moment possible, add 3 scoops Greek yogurt to each martini glass.

Spoon balsamic vinegar over yogurt scoops.

Garnish with toasted coconut flakes and mint.

Serve along side your favorite cookies, cupcakes, and brownies.

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Credit: stock.adobe.com, kikimor, Tesgro Tessieri