Ingredients
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1 nectarine, halved, pitted and sliced
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1 tsp cinnamon
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1 tbsp honey
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1/4 cup pomegranate seeds
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1 (16 oz) container Greek yogurt
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1/4 cup chopped walnuts
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zest of 1 lime
Steps
1
In a medium saucepan, combine the nectarines, cinnamon and honey and bring to a boil over moderate heat. Simmer until juices turn syrupy, about 5 minutes. Remove the pan from the heat and let cool for 5 minutes.
2
Divide the yogurt among 2 bowls and top with the nectarines. Sprinkle with pomegranate seeds, walnuts and lime zest. Serve immediately.
Tips
You can make the honey-nectarine mixture up to 3 days in advance. Store in an airtight container in the fridge. Or make double the amount and freeze leftovers for up to 2 months.
