Prep 5 mins
Cook 5 mins
The title says it all. Also great for picnics; in that case, keep grapefruit separate until served to prevent the enzyms in the juice from making the yogurt runny.
- Roast the almonds in a dry pan. Slice bananas and cut orange and grapefruits in small pieces. Grind hazelnuts very coarsely. Mix fruit with yogurt, serve in small bowls and cover with almonds and nuts.
This first time making your recipe, I served it as part of a breakfast, but it'd definitely make a great suppertime dessert, as well! I did use a non-fat vanilla yogurt, since that's what I had in the frig to include in my morning smoothies! A great & tasty fruit combo here! [Made & reviewed for one of my adoptees in the current Pick A Chef event]