Spanish Yogurt, Honey and Almond Dessert Recipe
This dessert is the Spanish answer to “something sweet after lunch” when there’s no time for baking: thick yogurt, honey and crunchy almonds. In many Spanish homes, yogurt with toppings appears after lunch instead of heavy cakes, especially in summer. It tastes a bit like a lighter version of ice cream, but without the guilt.
A quick, no-bake dessert inspired by everyday Spanish home cooking: simple ingredients, minimal effort and a refreshing, light finish to a meal. The combination of thick yogurt, fragrant honey and toasted almonds gives a satisfying, ice-cream-like feel without being heavy.
Chef's tips
Toast the almonds slowly and keep an eye on them—nuts burn easily and turn bitter. For the best flavor, use good-quality, full-fat Greek yogurt and aromatic honey, such as orange blossom or wildflower. Grate the lemon zest directly over the bowl so the essential oils fall into the yogurt.
How to serve
Serve well chilled, in small glasses or dessert bowls. For a more elaborate version, add a layer of fresh fruit at the bottom of the glass, then yogurt, then honey and nuts on top. It pairs nicely with espresso or strong black tea.
Ingredients
- Greek yogurt thick - 500 g
- honey - 4 tablespoons
- flaked almonds - 40 g
- lemon zest finely grated, only the yellow part - 0.5 teaspoons
- ground cinnamon optional - 0.25 teaspoons
- orange segments for serving, optional - 1 piece
Preparation
- In a dry frying pan, toast the flaked almonds over medium heat for 2–3 minutes, stirring frequently, until they are lightly golden and fragrant. Remove from the pan so they don’t burn and set aside to cool.
- In a bowl, mix the Greek yogurt with the grated lemon zest. If you like, add a pinch of cinnamon and gently combine.
- Divide the yogurt between 4 glasses or small bowls.
- Drizzle 1 tablespoon of honey over each portion, creating a thin stream on top.
- Sprinkle the dessert with the toasted flaked almonds.
- If using the orange, peel it, removing the skin and white pith, cut out the segments and place a few pieces on each portion. Serve immediately or after a short chill.
Storage
Deser najlepiej zjeść tego samego dnia, bo migdały z czasem miękną. Jeśli chcesz przechować, trzymaj jogurt z miodem osobno, a migdały dodaj dopiero przed podaniem.
