- 2 Pink Lady, Honeycrisp, or Fuji apples
- 1 /2 cup golden raisins
- 1 pint of raspberries
- 1 /2 cup of walnuts
- 1 lemon (juiced)
- 2 tablespoons honey (optional).
- 1 stalk of celery (optional garnish)
Mix1/2 of the raspberries and walnuts into the yogurt. Squeeze a small amount of lemon into the mixture. Dollop onto two (chilled) plates. Top with remaining nuts and berries.
Slice both apples. Fan the slices around the center of each yogurt mixture. Top with raisins.
Drizzle apples with honey if desired. Garnish with half a stalk of celery