Yogurt With Orange And Ginger Recipes

YOGURT WITH ORANGE AND GINGER

Steps:

• In a small bowl, whisk together yogurt, 2 tablespoons honey, and orange zest; divide among four (8-ounce) serving glasses.
• Divide orange segments among glasses. Drizzle with 1/4 cup honey, and sprinkle with crystallized ginger, dividing evenly. Serve immediately.

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.

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.

ORANGE-GINGER YOGURT CAKES

Steps:

• Bring sugar, ginger, orange zest, and 1/2 cup water to a simmer in a small saucepan, stirring to dissolve sugar. Remove from heat and let stand for 15 to 20 minutes. Set syrup and candied orange zest aside.
• Preheat oven to 375 degrees. Thoroughly coat the six (1-cup) molds of a mini Bundt pan with vegetable spray. In a medium bowl, whisk together flour, milk powder, baking powder, and salt.
• In a separate medium bowl, whisk eggs, yogurt, oil, and vanilla until smooth. Add to dry ingredients and whisk until thoroughly combined. Stir in nigella seeds just until incorporated.
• Divide batter evenly among molds. Bake until firm, puffed, and golden brown around the edges, about 15 minutes. Transfer pan to a rimmed baking sheet fitted with a wire rack. Spoon 2 tablespoons reserved syrup over each cake; let stand for 15 minutes.
• When ready to serve, invert pan onto cooling rack. Serve cakes drizzled with remaining syrup and garnish with thinly sliced candied orange zest, if desired.

ORANGE CRUNCH YOGURT

Steps:

• In a bowl, combine the granola, coconut and cashews. In each of four parfait glasses or bowls, layer half of a container of yogurt, 2 tablespoons granola mixture, 5 or 6 orange segments, remaining yogurt and remaining granola mixture. , Garnish with remaining oranges. Serve immediately.

CREAMY ORANGE-GINGER DRESSING

Steps:

• In a blender or food processor, blend yogurt, orange juice, ginger, salt, sugar, orange peel, cayenne and cinnamon until smooth and creamy. Refrigerate until ready to use.

ORANGE YOGURT DRESSING

Steps:

• In a small bowl, whisk together all ingredients; cover and refrigerate for at least 1 hour.

PEACH & ORANGE YOGURT POTS WITH GINGER OATS

Steps:

• Put the peaches and orange juice in a small pan. Put the lid on and cook gently for 3-5 mins, depending on their ripeness, until softened. Set aside to cool.
• Tip the oats and pine nuts into a pan and heat gently, stirring frequently until they're just starting to toast. Turn off the heat and add the spices, zest and sultanas.
• Spoon the peaches and juices into four tumblers and top with the yogurt. Cover and chill until needed. Keep the oat mixture in an airtight container. When ready to serve, top the peaches and yogurt with the oat mixture.

ORANGE & DARK CHOCOLATE YOGURT BOWLS

Steps:

• Tip the oats into a pan and pour in the soya milk. Stir over a medium heat for 5-8 mins until the oats are cooked and the mixture thickens slightly. Pour into two bowls and allow to cool for a few minutes to thicken further.
• Smooth the yogurt over the top to completely cover the porridge, then top with the oranges, nuts, chocolate and cinnamon.