Ingredients Jump to Instructions ↓

  1. 1 quart (4 cups) plain Greek or other yogurt

  2. 1/4 cup frozen orange juice concentrate, thawed

  3. 3 tablespoons honey , or to taste

  4. 1 vanilla bean, halved lengthwise, or 2 teaspoons pure vanilla extract

  5. fresh mixed berries, as desired (blueberries, raspberries, blackberries, strawberries)

  6. strips of orange rind and fresh mint sprigs

  7. Maple Walnut Granola, as needed (recipe below)

  8. Raspberry Sauce, (recipe below) Raspberry Sauce

  9. 1 tablespoon cornstarch

  10. 1 10-ounce box frozen raspberries in syrup , thawed

  11. 2 to 3 teaspoons fresh lemon juice to taste

Instructions Jump to Ingredients ↑

  1. Two days ahead, prepare granola; prepare and refrigerate raspberry sauce. One day ahead, combine yogurt, orange concentrate and honey in a large bowl. With a small knife, slit open vanilla bean and scrape some seeds into the yogurt; stir in the pod. Cover tightly and refrigerate overnight. Remove vanilla bean before serving. For each serving, spoon 1 to 2 tablespoons granola into each dish then ⅓ cup yogurt. Top with a spoonful of raspberry sauce and some berries. Continue layering ingredients to the top of the dish, ending with raspberry sauce, berries and a sprinkle of granola. Garnish with orange strips and mint sprigs. Serve at once or refrigerate up to 2 hours until serving time. Makes 6 servings.

  2. Raspberry Sauce It’s optional but adds a special touch. Drizzle over pancakes with maple syrup to enhance the flavor; decorate with fresh raspberries.

  3. In a small saucepan, stir cornstarch into raspberries until well dissolved. Cook over medium heat, stirring constantly, until mixture comes to a full boil; cook for 1 minute. When slightly thickened, remove from heat and stir in lemon juice. Pour into a fine strainer over a bowl and press out seeds. Put strained sauce in a jar and refrigerate until needed.


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