sliced blanched almonds, for garnish
1 quart SCD yogurt
1/2 teaspoon pure vanilla extract or 1 vanilla bean, scraped of seeds
1/2 to 3/4 cup freshly squeezed orange juice (about 1 orange)
1/4 cup honey
1. Heat oven to 350 F. spread the blanched almonds in a baking pan; bake until fragrant, about 10 minutes. Set aside to cool.
2. Pour the yogurt into a sieve lined with a paper towel or cheesecloth, and suspend it over a bowl. Place in the refrigerator, and let drain for at least 3 hours or overnight.
3. Place drained yogurt in a medium bowl. Add vanilla extract or vanilla seeds, orange juice, and honey; stir to combine. If necessary, add orange juice to adjust consistency. Serve garnished with toasted almonds.