Orange Yogurt with Almonds

Giving the yogurt time to drain takes a little advance planning, but this dessert only takes a few minutes to make. Add any kind of dried fruit or nuts you like to give it a little crunch.

blanched almonds, sliced for garnish
1 quart plain yogurt
½ tsp, pure vanilla extract or 1 vanilla bean, scraped of seeds
½-¾ cup orange juice, freshly squeezed
¼ cups honey

Heat oven to 350°F (175°C).

Spread the blanched almonds in a baking pan; bake until fragrant, about 10 minutes. Set aside to cool.

Pour the yogurt into a sieve lined with a paper towel or cheesecloth, and suspend it over a bowl. Place in the refrigerator, and let drain for at least 3 hours or overnight.

Place drained yogurt in a medium bowl. Add vanilla extract or vanilla seeds, orange juice, and honey; stir to combine. If necessary, add orange juice to adjust consistency. Serve garnished with toasted almonds.

Makes 3 cups.