My love affair with honey didn’t start until I was well into my adult years.
As a kid, I just wanted jelly or jam on toast and maple syrup on waffles and pancakes. Honey was a “health food” sweetener in my head back then (for whatever reason – probably because my health conscious mom preferred it.)
But later in life, a switch was finally turned on with my taste buds, and suddenly I couldn’t get enough.
I started to learn that there were many different honey varietals – beyond clover – and all the flavor nuances honey can have.
Whenever I visit a farmers’ market – close to home or in my travels– I’m looking for and buying the local honey. Case in point: the past few summers at the beach, I always stop by the Cape May Honey Farm– learning more about their local honey, like New Jersey Blueberry Blossom (heavenly), and beyond, like Oregon Meadowfoam Honey (tastes like a bit like marshmallows, truly.)
This past April, I got to spend a few days of R&R with Healthy Aperture founder and my dietitian colleague/collaborator/friend-in-crime, Regan, in the beautiful gulf coast town of Seaside where I bought a tub of this local Southern Craft Creamery Tupelo Honey Ice Cream.
One bite and I thought, “I have to try to make something like this when I get home.”
Granted, this recipe is not nearly as ultra rich as the ice cream was but I think the smooth, slightly tangy yogurt with honey and sea salt make a magical combination.
I used a reduced-fat Greek yogurt, which produced some iciness in the final product the longer I left it in the freezer. (Note: try sampling it about 3 hours after popping it into your freezer vs. 24 hours later.) But even after an overnight in the freezer, I just popped it into the refrigerator for about 30 minutes to soften it up a touch, which made it more scoop-able and a bit less icy.
As for the honey, I used my sample of Tupelo honey that I brought back from that Florida trip and had been saving for a special recipe just like this.
Some more honey delights I’m itching to try:
Are you a honey lover? Do you have a favorite varietals? How do you use it in your kitchen?
This Honey Frozen Greek Yogurt is the perfect combination of smooth, tangy, sweet and salty. Perfect for dessert. Tweet this
Honey Frozen Greek Yogurt
- 4 cups reduced-fat plain Greek yogurt
- 1/4 cup honey (plus more for drizzling)
- 1/4 teaspoon sea salt or coarse salt
- Combine all ingredients in a bowl.
- Spread into a freezer proof container with a lid.
- Drizzle with another tablespoon or so of honey.
- Freeze for about 3 hours (the longer you let freeze, the more icy it will become.)
- Let soften in refrigerator about 15 – 30 minutes before scooping.