Recipe from Take-Out Tonight!
- 1/2 c. walnut halves
- 2 c. yogurt cheese*
- 6 T. honey
*to make 2 cups yogurt cheese, spoon 1 quart plain yogurt into a coffee filter or cheesecloth-lined strainer; set over a bowl and let stand in the refrigerator 2 hours or overnight. Discard the liquid.
- Heat a large skillet over medium heat. Add the walnuts and toast, shaking the pan often, until the nuts are fragrant, 6-7 minutes. Transfer the nuts to a cutting board; cool and coarsely chop.
- Spoon the yogurt cheese in each of 6 bowls. Top each serving with the honey, then sprinkle with the toasted walnuts.