Berries with Orange-Honey Yogurt

This is the kind of recipe you memorize once and use forever.

A simple sauce of low-fat yogurt stirred with orange zest, fresh orange juice, honey, and a drop of vanilla gets spooned over whatever fruit is at its peak.

Strawberries in spring, blueberries and raspberries in summer, peaches in fall, sliced oranges and kiwi in winter.

Top it with toasted almonds, a few mint leaves, and thin strips of orange zest for a dessert that looks like it came from a spa menu.

Variations

• Summer bowl: Pile on raspberries, blackberries, and blueberries for a berry-heavy version
• Tropical twist: Use mango, pineapple, and banana with a squeeze of lime in the sauce
• Fall harvest: Sliced peaches, plums, and grapes with a pinch of cinnamon stirred into the yogurt

Pro Tips

• Swap vanilla extract for almond extract when pairing with stone fruits. The combination is stunning.
• Toast the almonds in a dry skillet until fragrant. It takes two minutes and triples the flavor.
• Make the sauce ahead and keep it in the fridge for up to three days. It thickens slightly as it sits, which is a bonus.