Ingredients:

  • 1 cup (225g) 2% Plain Greek Yogurt
  • 1 tbsp raw honey
  • 1 tbsp creamy tahini
  • 2 tbsp shelled pistachios
  • 1/4 cup fresh raspberries
  • 1 pinch flaky sea salt

Instructions:

  1. Place the 1 cup (225g) of 2% Plain Greek Yogurt and 1 tbsp of raw honey in your small mixing bowl. Smell the floral notes of the honey as it hits the cool yogurt.
  2. Using a whisk, beat the mixture vigorously for 45–60 seconds. Note: This is the most important part to get that glossy finish.
  3. Stop whisking once the yogurt looks smooth and slightly bubbly on the surface.
  4. Drizzle the 1 tbsp of creamy tahini over the whipped yogurt in a slow, steady stream.
  5. Use a spoon to make two light circles. Stop immediately once you see the beautiful tan swirls in the white yogurt.
  6. Place the 1/4 cup of fresh raspberries in the center, ensuring they are dry so they don't bleed color.
  7. Sprinkle the 2 tbsp of shelled pistachios over the top. Listen for the light clink of the nuts hitting the bowl.
  8. Finish with a pinch of flaky sea salt. Notice how the salt crystals sparkle against the red berries. Serve immediately.