Monday, July 9, 2012

Honey-Kissed Raspberry Sauce over Greek Yogurt ~ Fresh Raspberries, Thick Greek Yogurt, Wildflower Honey

Summertime is berry-time. My local farmers' market is bursting with plump, sweet ones. Raspberries are beautiful to look at and super healthy too. Their jewel-toned color and fragrant, tart taste pair perfectly with thick Greek yogurt.

My honey-kissed raspberry sauce is poured over yogurt. Toasted almonds add a crunchy finish.

This has been my breakfast for a few days now. Not a bad way to start the day, right? The extra honey raspberry sauce can be stored in the fridge for a few days. You could toast extra almonds and store them in an airtight container too. A great afternoon snack or light dessert. It'll satisfy your sweet tooth and keep you full for hours. 

You'll Need:
  • 7 oz container of plain Greek yogurt (I like Fage the best.)
  • 1 container of fresh raspberries
  • A good drizzle of honey. I used wildflower.
  • A teaspoon or two of your favorite raspberry jam
  • 8 whole natural unsalted almonds chopped and toasted (you can also use slivered almonds.) 
  • A drizzle of water
  • You can thicken this sauce with a little bit of potato starch mixed with cold water. It's tasteless and gluten free. The potato starch must be mixed with cold water before adding it to the sauce. Use just a little of this mixture at first. Add more to reach desired thickness. A cornstarch and water solution will also work.   
The Rundown:
Chop the almonds and put them in a small nonstick fry pan and toast on low heat until they become fragrant.  Be careful not to burn them. This goes pretty quickly. Set aside.

Put the raspberries in a sauce pan or small pot with a drizzle of water and turn on medium heat. Add a drizzle of honey and one or two teaspoons of raspberry jam. I used local, dark wildflower honey because I love the taste. My berries were ripe, so I didn't need to add too much extra sweetener.
Taste a raspberry before you make this sauce, adjust the sweetener to your personal preference. Cook the berries on medium-low heat until they begin to soften and the jam has melted. Add the potato starch and cold water solution to thicken it if you so desire.

Empty a container of Greek yogurt into a bowl, drizzle with the raspberry sauce add the almonds and a little more honey if you like. Enjoy!

Try My Sweet Summer Raspberry Sauce Recipe:

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