Since we gave up sugar for Lent, we’ve been keeping our eyes out for desserts (and breakfasts) that are only sweetened with natural sugars like honey, maple syrup, and fruit. We came across this lovely yogurt recipe in the latest edition of Martha Stewart Living. You whisk together Greek yogurt, a bit of heavy cream, vanilla bean seeds, lemon zest, and honey. The yogurt is topped with some toasted unsweetened coconut, pineapple chunks, and sliced strawberries. This makes for a healthy and delicious treat that is suitable for breakfast but could also double as a dessert. Who needs sugar? Well, I’m not going to answer that question…

Whipped Honey-Vanilla Yogurt with Toasted Coconut, Pineapple, and Sliced Strawberries

Recipe adapted from Martha Stewart Living March/April edition

Serves 6-8

Ingredients

2 cups fat-free Greek yogurt

2/3 cup heavy cream

Seeds scraped from 1 vanilla bean

1 teaspoon lemon zest

2 tablespoons honey

Sliced strawberries and pineapple chunks (amounts will vary by preference)

Toasted unsweetened coconut

Directions

In a medium bowl, whisk together the yogurt, heavy cream, vanilla bean, zest, and honey until the mixture has thickened a bit. Serve in bowls topped with fruit and toasted coconut. Enjoy!