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Creamed Yogurt With Grilled Fruit

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“Fresh nuts, fruit, honey, & yogurt What more do you need?”

Ingredients Nutrition

  • 10 ounces yogurt (strained overnight, preferably Greek)
  • 12 cup walnuts or 12 cup blanched almonds or 12 cup cashews or 12 cup pistachios
  • 2 tablespoons corn syrup
  • 2 tablespoons brown sugar
  • 6 apples or 6 pears or 6 peaches, cut into wedges 2 tablespoons olive oil
  • salt & freshly ground black pepper, to taste
  • 6 tablespoons honey (preferably Greek thyme-scented)
  • 2 teaspoons aged balsamic vinegar or 2 teaspoons lemon juice
  • 4 mint leaves, julienned
  • 6 wooden skewers, soaked in water


  1. Place yogurt in a colander lined with cheesecloth and set over a bowl and drain overnight. Remove yogurt from cheesecloth and place in a food processor. Process at high speed until a thick, souplike consistency is achieved. Transfer to a bowl, cover, and refrigerate.
  2. In a small sauté pan, toast nuts with corn syrup, brown sugar, and 1 teaspoon water, until the nuts are glazed with syrup. When cool, chop coarsely.
  3. In a bowl, gentle toss fruit of choice with oil and season with salt and pepper, until the fruit is coated. Thread the fruit onto skewers.
  4. Set the fruit skewers on a hot grill, and cook until the fruit just starts to char. Transfer to a plate to cool.
  5. Scatter 1 tablespoon toasted nuts onto each plate, arrange skewers on top, and drizzle with yogurt and honey. Sprinkle with a few drops of lemon or balsamic vinegar and garnish with mint.

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