Serves 1
Greek yogurt might be all the rage now, but ten years ago it was virtually nonexistent in American grocery stores. I, on the other hand, grew up eating Greek-style sheep’s milk yogurt on my summer visits to the islands. It was made in the traditional method of fermenting in a clay container—the way it’s still sold at most grocers in Greece. I can see why it’s caught on here—its tangy flavor combined with a thick, creamy consistency is so much better than the runny, flavorless stuff you normally get in the dairy aisle.
It’s also so versatile flavorwise—going sweet or savory depending on what you put in it. It’s the perfect base for tzatziki (here), but is just as delicious as the foundation for this take on the chocolate-banana sundaes I loved as a kid. The trick is to get the temperature of the yogurt just right—frozen enough that it’s like ice cream but not so frozen that it crystallizes.
wild bonus: Polyphenols—which help prevent degenerative diseases such as cancer and heart disease—are abundant in cocoa beans.
1 cup 2% Greek yogurt
¼ cup semisweet chocolate chips
1 tablespoon chopped pecans
1 tablespoon coconut flakes (I prefer sweetened, but unsweetened is fine)
½ cup fresh berries (optional)
Freeze the Greek yogurt for 1 hour in a glass or ceramic bowl, stirring once at the 30-minute mark. (This breaks up any ice crystals.) If you prefer a firmer consistency, freeze the yogurt for up to 2 hours.
In a medium glass or metal bowl set over a small saucepan of simmering water, melt the chocolate.
Divide the yogurt between two bowls. Drizzle the chocolate over the yogurt and top with chopped nuts, coconut flakes, and berries (if using).