ORANGE YOGURT
Steps:
- Line a sieve with cheesecloth or paper towels and suspend it over a bowl. Pour the yogurt into the sieve and allow it to drain, refrigerated, for 3 hours or overnight.
- Place the thickened yogurt into a medium bowl and stir in the raisins, walnuts, vanilla, honey, and orange zest. Thin with orange juice until it is a desirable consistency. Garnish with sections of orange, orange zest, raisins, or walnuts and serve.
ORANGE YOGURT WITH ALMONDS
Giving the yogurt time to drain takes a little advance planning, but this dessert only takes a few minutes to make. Add any kind of dried fruit or nuts you like to give it a little crunch.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Yield Makes 3 cups
Number Of Ingredients 5
Steps:
- Heat oven to 350 degrees. Spread the blanched almonds in a baking pan; bake until fragrant, about 10 minutes. Set aside to cool.
- 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.
- 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.
ALMOND-AND-ORANGE YOGURT CAKE
Semolina is a coarse-ground flour made from durum wheat. Look for it in the baking section of your supermarket or health-food store.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h30m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter a 9-inch round cake pan and line with parchment paper; butter paper. In a small saucepan, combine 2/3 cup sugar, water, and orange-zest strips. Bring to a simmer over medium-high; cook until sugar has dissolved, about 3 minutes. Set syrup aside to steep.
- In a large bowl, whisk together flours, almonds, grated orange zest, baking powder, and salt. In another large bowl, using an electric mixer, beat butter and remaining sugar until light and creamy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. With mixer on low, alternately beat in flour mixture and yogurt, beginning and ending with flour mixture.
- Transfer batter to prepared pan; bake until cake is golden and a toothpick inserted in center comes out clean, 50 to 55 minutes. Let cool in pan 10 minutes, then invert onto a rimmed serving plate. Using a fork, poke shallow holes (about 15) into top of cake. Pour half the syrup over cake; garnish with orange-zest strips from syrup. Let cool completely. Serve with yogurt and remaining syrup.
MANDARIN ORANGE SALAD WITH ALMONDS
If desired, replace the canned mandarin orange segments with 2 medium oranges peeled and section, or 1 cup of sliced strawberries in season.
Provided by Science Amy
Categories Low Protein
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, combine lettuce, celery, onions and mandarin oranges. Set aside.
- Dressing: In a small bowl, whisk together vinegar, oil, parsley, sugar, red pepper flakes and salt. Season with pepper to taste. Pour over salad; toss to coat. Serve sprinkled with slivered almonds.
Nutrition Facts : Calories 159.6, Fat 9.6, SaturatedFat 1.1, Sodium 195.7, Carbohydrate 17.5, Fiber 4.8, Sugar 11.6, Protein 3.9
LEMON AND ORANGE YOGURT MUFFINS
Add some zing to your muffins with lemon and orange zest for a bright and sunny breakfast. These cake-like muffins are tender and moist with a pop of citrus flavor.
Provided by lutzflcat
Categories Bread Quick Bread Recipes Muffin Recipes
Time 50m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
- Combine almonds, 2 tablespoons sugar, 1 tablespoon lemon zest, 1 tablespoon orange zest, honey, and almond extract in a small mixing bowl until crumbly. Set topping aside.
- Stir melted butter, 2 tablespoons lemon zest, and 1 tablespoon orange zest together in a small bowl. Stir yogurt, 1 cup sugar, eggs, and vanilla extract together in another small bowl until evenly blended.
- Whisk flour, almond flour, baking powder, and salt together in a large bowl. Add butter and yogurt mixtures. Beat with an electric hand mixer on low speed until just combined.
- Spoon batter into the prepared muffin cups, filling each almost to the top. Spoon on the almond topping and sprinkle with turbinado sugar.
- Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted in the center comes out clean, 18 to 20 minutes. Cool in the tin for 10 to 15 minutes. Remove from pan and allow to cool on a wire rack.
Nutrition Facts : Calories 298 calories, Carbohydrate 37.8 g, Cholesterol 67.9 mg, Fat 13.7 g, Fiber 1.6 g, Protein 6.8 g, SaturatedFat 5.6 g, Sodium 206.5 mg, Sugar 23.5 g
CITRUS, ALMOND & YOGURT CAKE
Enjoy this zesty citrus, almond and yogurt cake for afternoon tea. Best served warm with a cup of tea
Provided by Good Food team
Categories Dessert
Time 1h
Number Of Ingredients 10
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.
Nutrition Facts : Calories 345 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
YOGURT PARFAIT WITH MULLED RED WINE SYRUP, ORANGES, AND ALMONDS
Another parfait idea, using the same principle and base (Greek-style yogurt) but different accompanying layers. Feel free to use higher-fat yogurt if desired. I like to use Cara Cara oranges, those vibrant pink-fleshed ones, but blood oranges are deliciously striking here, and regular navel oranges or ruby red grapefruit are no slouches, either.
Number Of Ingredients 4
Steps:
- Toast the almond slices in a small dry skillet over medium-high heat, stirring constantly, until they are lightly browned and begin to smell toasty, 2 to 3 minutes. Watch carefully; nuts can burn quickly. Transfer to a dish to cool.
- Use a chef's knife to slice off both ends of the orange. Stand the orange on one end, hold it steady with one hand, and slice from the top edge downward along the curve of the fruit, cutting away both the peel and the pith but leaving as much of the flesh as possible. Working over a bowl to catch the juices, hold the orange in one hand and use a paring knife in the other to cut between the sections, detaching each section of fruit from its surrounding membrane. Let the sections fall into the bowl as you work.
- Drop a few orange sections into the bottom of a large-bowled wineglass or champagne flute. Drizzle with a tablespoon of red wine syrup and top with a few almonds and then 2 or 3 tablespoons of yogurt. Repeat several times until the ingredients are used up, ending with oranges, syrup, and almonds on top if possible, and eat.
CIDER-POACHED PEARS WITH YOGURT AND ALMONDS
Make and share this Cider-Poached Pears With Yogurt and Almonds recipe from Food.com.
Provided by DrGaellon
Categories Dessert
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small pan over medium-high heat, bring cider, orange juice, vanilla bean, cinnamon stick, and star anise to a boil. Place pears face down in the pan. Lower heat and simmer gently until a knife inserted into the pears meets no resistance, about 10-20 minutes. Once pears are tender, kill heat and let cool in pan. Remove to serving plates and set aside. Slice each pear from narrow to wide end in 5 or 6 slices; keep the slices attached at the narrow end. Press gently at one side to fan the pear slices.
- Over medium heat, return remaining poaching liquid to a boil and reduce to a glaze. Pour over pears.
- Mix orange zest with yogurt. Dollop equally on pears. Sprinkle almonds over yogurt. Serve.
Nutrition Facts : Calories 114.3, Fat 1.8, SaturatedFat 0.4, Cholesterol 1.9, Sodium 31.8, Carbohydrate 24.1, Fiber 4, Sugar 16.2, Protein 2.8
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