Citrus Yogurt Recipes

LEMON YOGURT CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
• Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
• Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
• When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
• For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

FRUIT SALAD WITH CITRUS YOGURT SAUCE

Steps:

• For syrup, in a large saucepan combine the first five ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool. Stir in triple sec if desired. , In a large bowl, combine the kiwi, pears, apples, oranges, grapes and grapefruit; add syrup and gently toss. Cover and refrigerate overnight. In a small bowl, combine sauce ingredients. Cover and refrigerate overnight. Serve fruit salad with a slotted spoon; drizzle with yogurt sauce.

GRILLED LEMON YOGURT CHICKEN

Steps:

• Whisk together the 1/2 cup yogurt, the juice from 1/2 lemon, lemon zest, olive oil, garlic, paprika, herbes de Provence, 1 teaspoon salt, and black pepper in a bowl. Pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for at least 3 hours.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Combine 1/2 cup yogurt, 1 tablespoon lemon juice, and harissa in a small bowl. Set aside.
• Remove chicken from bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Season with pinch of salt.
• Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece and move to indirect heat.
• Grill, turning often, with lid down until well-browned and meat is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
• Serve chicken with the yogurt harissa mixture on the side.

BROILED SALMON WITH CITRUS YOGURT SAUCE

Steps:

• Preheat broiler. Line rack of broiler pan with foil and lightly oil foil with some olive oil.
• Pat fish dry and check for bones by running your hand over fish from thinnest to thickest end. Remove any bones with pliers. Sprinkle fish with salt and pepper, then broil 4 inches from heat 7 minutes. Cover fish loosely with foil and continue broiling until just cooked through, 7 to 9 minutes more.
• While salmon broils, whisk together all sauce ingredients in a bowl until combined.
• Serve salmon with sauce.

CITRUS SALAD WITH GINGER YOGURT

Steps:

• Break grapefruit and tangerines into sections. Cut grapefruit sections into thirds; cut tangerine sections in half. Transfer grapefruit, tangerines, and all juices to deep serving bowl. Using small sharp knife, cut all peel and white pith from oranges. Slice oranges into 1/4-inch-thick rounds, then cut slices into quarters. Add oranges and all juices to same bowl. Mix in 1/2 cup dried cranberries, honey, and cinnamon. Cover and refrigerate at least 1 hour. Mix yogurt and ginger in bowl. (Fruit and yogurt can be prepared 1 day ahead. Cover separately; chill.)
• Spoon yogurt atop fruit. Sprinkle with brown sugar and dried cranberries.

CITRUS YOGURT CAKE

Steps:

• Preheat oven to 350°F Butter and flour your bundt pan and set aside.
• In a large bowl, mix together the flour, baking powder, and salt.
• In another bowl, combine the sugar and the orange zest together. Blend well so that the oils in the zest release into the sugar and becomes fragrant. Beat the eggs into the sugar until well combined and stir in the yogurt, orange juice, vanilla and olive oil. Add in flour mixture and stir until everything is all mixed.
• Pour batter into the bundt pan, smoothing the tops with a spatula. Bake for 30-40 minutes or until the tops are golden and a cake tester inserted in the middle comes out clean. Cool for 5 minutes before inverting onto a wire rack.
• While cake is cooling, mix together the sugar and the orange juice in a small saucepan until the sugar melts. Using a pastry brush, generously brush the orange syrup over the cake. Poke the cake a few times with a skewer if need be to help soak in the syrup, because the wetter this cake gets with the orange syrup the better it will be.

CITRUS, ALMOND & YOGURT CAKE

Steps:

• Melt the butter in a small pan. Remove from the heat and leave to cool slightly. Meanwhile, butter a 23cm springform cake tin and line with baking parchment. Heat the oven to 180C/160C fan/gas 4.
• Put the 200g caster sugar, flour and ground almonds in a large bowl and mix well. Whisk the eggs and 75g yogurt into the cooled melted butter, then pour this into the bowl with the dry ingredients. Zest the lemon and orange over the bowl. Stir with a spatula until there are no streaks of flour, then scrape into the tin and bake on the middle shelf of the oven for 40 mins.
• Cut a few slices each from the zested lemon and orange, then squeeze the juice from what's left of each into a saucepan (you'll need about 6 tbsp total). Add the 2 tbsp caster sugar and the fruit slices to the pan. Bring to the boil and cook for 5-10 mins, or until the juice has reduced to a thin syrup and the fruit slices have softened. Leave to cool. Remove the fruit slices to a sheet of baking parchment and leave to dry.
• Insert a skewer into the middle of the cake - it should come out dry, with no wet cake mix clinging to it. If it's not ready, bake for 5-10 mins more and check again. Leave to cool in the tin for 5 mins, then spoon over the citrus syrup. Leave to cool for 10 mins more, then remove from the tin. To freeze, first leave to cool completely, then wrap the cake well. Will keep frozen for up to three months.
• Mix the 2 tbsp yogurt with the icing sugar to make a thick icing. Spoon this onto the centre of the cake and use the back of a spoon to ease it to the edge (it should drip over the side). Scatter over the flaked almonds and decorate with the fruit slices. Serve warm, or leave to cool completely. Will keep in an airtight tin for up to five days.

CITRUS YOGURT LAYERED SALAD

Steps:

• Cut tops and bottoms from grapefruits and oranges, then cut along the pith to remove remaining skin. Cut between the membranes to remove citrus sections. Drain in strainer to remove excess juice.
• In 8 martini glasses, sorbet cups or coupes, layer as follows: First place 3 to 5 grapefruit sections, 3 mint leaves, then a heaping tablespoon of yogurt, then about 8 orange sections. Follow that with 2 more mint leaves, another heaping tablespoon of yogurt, then pistachio nuts.

CITRUS YOGURT CAKE

Steps:

• Preheat oven to 350°F.
• Grease and flour or line two 8 x 4 x 3-inch loaf pans with parchment paper. Set aside.
• In an electric mixer on medium speed, cream butter. Add sugar gradually and beat until light in color.
• Add eggs, one at a time, beating well after each adding each one. Add lemon and lime rind and lemon juice. Add yogurt and blend well.
• On low speed, add flour, baking soda and salt. Mix just until blended. Pour batter into prepared pans. Spread batter evenly in pans.
• Bake for 55 to 60 minutes, or until a tester comes out with a fine crumb.
• Remove from the oven. Pour lime juice over the hot cakes. Cool cakes in pans for 20 to 25 minutes. Carefully remove cakes from the pans and continue to cool on wire cooling racks. Cool completely. Remove and discard parchment.
• Dust with confectioners sugar or Confectioners Glaze.
• Confectioners Glaze: Using an electric mixer, blend sugar, lemon extract and water until blended. Beat on medium speed until smooth. Use a metal spatula to spread on the top of the cake. Place cake on a wire rack, set on clean parchment to allow for easy cleanup of excess icing. Use immediately or cover and store at room temperature for later use. Yield: enough to glaze the top of one 10-inch tube cake or 2 large loaves.