How to Make It
Place a colander in a medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges.
Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 12 hours.
Place nuts in a dry skillet over medium-high heat. Toast the nuts, stirring constantly, about 3 minutes or until golden.
Spoon 1/2 cup drained yogurt into each of 4 serving dishes, and discard liquid. Top each bowl with 1 tablespoon honey and 1 teaspoon toasted almonds. Garnish with mint leaves, if desired.
NOTE: Once yogurt is placed in serving dish, if there is any excess liquid, it can be removed by blotting gently with a paper towel.
Oxmoor House Healthy Eating Collection