Grapefruit and Vanilla Yogurt with Raw Crumble

This Grapefruit and Vanilla Yogurt with Raw Crumble is a sophisticated treat that can be dialed up in presentation or kept rustic, retaining its homespun vibe.

Tip: Any winter citrus or tender fresh fruit with a bit of zip will work here; try blood oranges or gently mashed raspberries in place of grapefruit.

Grapefruit and Vanilla Yogurt with Raw Crumble

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Course

Main Course

Servings

4

Print Recipe

Ingredients

• 2 cups Plain yogurt dairy free if desired
• 2 tbsp maple syrup or melted honey
• 1 tsp grapefruit zest
• 1/2 tsp vanilla extract
• 2 small or 1 large grapefruit peeled and segmented
• 10 juicy pitted dates
• 1/2 cup raw, unsalted cashews
• 1/8 tsp ground cinnamon
• 1/16 tsp salt

Ingredients 2 cups Plain yogurt dairy free if desired 2 tbsp maple syrup or melted honey 1 tsp grapefruit zest 1/2 tsp vanilla extract 2 small or 1 large grapefruit peeled and segmented 10 juicy pitted dates 1/2 cup raw, unsalted cashews 1/8 tsp ground cinnamon 1/16 tsp salt

Course Main Course Servings 4 Print Recipe

Instructions

1. In medium bowl, whisk together yogurt, maple syrup or honey, grapefruit zest, and vanilla. Spoon yogurt mixture into glass Mason jars and evenly divide grapefruit segments over top. Set aside.
2. In food processor, pulse dates, cashews, cinnamon, and salt until crumbly and combined, about the texture of granola. Spoon date mixture on top of grapefruit, seal jars, and refrigerate until ready to serve, up to 1 day. If not eating within a day, keep all components separate and assemble just before serving or packing to go.

Recipe Notes

Per serving: 442 calories; 11 g protein; 16 g total fat (5 g sat. fat); 71 g total carbohydrates (53 g sugars, 6 g fiber); 98 mg sodium