Winter Yogurt Bowl Recipe
In the heart of winter, citrus takes the lead. Ir works beautifully in this simple breakfast bowl, finished with a swirl of lemon curd, fresh mint, and a scattering of nuts and cacao. This recipe makes enough for six, but it scales easily for one or two.
Servings: 6 servings
Ingredients
- 2 medium oranges
- 1 medium grapefruit
- 1 quart yogurt (full-fat, plain)
- ½ cup honey lemon curd
- ½ cup cacao nibs
- ½ cup toasted nuts (hazelnuts, walnuts, pecans, almonds, etc)
- 1 cup fresh mint (loosely packed)
Instructions
Preparing the citrus fruit
- Finely grate the orange and grapefruit zest, taking care to avoid the bitter white pith. Place the zest into a small bowl and set it aside.
- Using a sharp knife, slice off the top and bottom of the fruit so it sits flat on the cutting board. Cut downward to remove the remaining peel and white pith, following the curve of the fruit.
- Holding the peeled fruit over a bowl, cut along each side of the thin membranes to free the citrus segments, letting them fall into the bowl.
Finishing the bowls
- Stir the reserved citrus zest into the yogurt. Spoon the yogurt into each of six bowls. Drizzle the lemon curd over the bowls of yogurt, and then arrange the reserved citrus segments onto the yogurt.
- Sprinkle the cacao nibs and toasted nuts over the yogurt and fruit, then garnish with the bowls with plenty of fresh mint. Serve immediately.
