This week, Chef Michael Burbella of Karvouna Restaurant Catering shows Tina Redwine how to make honey yogurt with berries. 

Use any berry that’s in season or tasty. 

In this segment we used raspberries and blueberries.

Add a little lemon juice, sugar to taste, chopped mint and some zest of a lemon. 

Mix and marinate until sugar dissolves  - at least 15 minutes. 

Use any Greek yogurt and top it was the berry marinade and top it with crushed toasted walnuts.

Drizzle with honey.  We used a Cretan Greek Honey from the Island of Crete, which you can buy online.