To Make: Toast a handful of chopped almonds in a small, dry skillet over medium heat, shaking, until one shade darker. In a wide, shallow bowl, spread a generous amount of whole milk Greek yogurt or labneh with the back of a spoon. Top with Fig Spoon Sweets in Red Wine Syrup (recipe in Yogurt Culture, p. 291). Sprinkle with the toasted almonds. Toss in the grated zest and diced flesh of one or two mandarin oranges. Dust with cocoa powder.
Want more yogurt bowls? Check out our first four bowls in this series: