Greek Yogurt with Honey Macerated Citrus and Medjool Dates


  • 4 oz plain nonfat Greek yogurt
  • 1 medium orange, navel, Valencia or blood, skins removed and sliced into pinwheels
  • 2-3 Natural Delights Medjool dates, pitted and chopped
  • 1 Tbsp honey
  • 1 Tbsp pistachio nuts, chopped, or pomegranate arils (optional)


  1. Add the yogurt to an individual-serving dessert or other shallow glass bowl
  2. Remove the skin from the orange by carefully cutting off each end then slicing down the sides. Squeeze juice remaining in the skins over the yogurt.
  3. Slice the flesh first into pinwheels and then in half to form semicircles. Stand each inside the bowl, exposing the majority of the orange atop the yogurt.
  4. Drizzle the honey on top of the citrus and yogurt.
  5. Add the Medjool dates on top and garnish with chopped pistachios or pomegranate arils, if desired.
  6. This may be made ahead several hours and stored in the refrigerator to macerate.
Nutritional analysis per serving - Calories: 380, Fat: 0g, Saturated Fat: 0g, Trans Fat: 0g, MUFA: 0, PUFA: 0, Cholesterol: 0mg, Sodium: 60mg, Potassium: 428mg, Carbohydrates: 89g, Fiber: 11g, Sugar: 76g, Protein:16 g, Vitamin A: 4%, Vitamin C: 130%, Calcium: 25%, Iron: 6%