CREAMY ORANGE YOGURT POPS
Yogurt adds creaminess, calcium and a hint of tang to these sweet three-ingredient treats. -Laurie Payton, Cottonwood, California
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 10 pops.
Number Of Ingredients 4
Steps:
- In a small bowl, combine the yogurt, orange juice concentrate and vanilla. Fill each mold or cup with 1/4 cup yogurt mixture; top with holders or insert sticks into cups. Freeze.
Nutrition Facts : Calories 59 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 23mg sodium, Carbohydrate 9g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.
ORANGE-YOGURT CAKE
This lightly sweet, no-mixer-required cake gets a its touch of sophistication from sweetened segmented oranges and strips of zest.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 35m
Yield Makes one 8-inch round cake
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Butter an 8-inch round cake pan. Stir flour, 1/2 cup plus 2 tablespoons sugar, the baking powder, baking soda, salt, yogurt, oil, orange zest and juice, egg, and vanilla in a bowl. Pour into pan. Bake until a cake tester comes out clean, about 25 minutes. Let cool on a wire rack.
- Place zest strips in a bowl. Stir in segments and remaining tablespoon sugar. Garnish cake with some segments; serve with the rest. Dust with confectioners' sugar.
ORANGE YOGURT DRESSING
Honey brings a hint of sweetness to this creamy citrus salad dressing. The orange flavor is a wonderful complement to fresh spinach. It's also terrific served over lettuce or fruit. -Beverly Florence, Midwest City, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2/3 cup.
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together all ingredients; cover and refrigerate for at least 1 hour.
Nutrition Facts : Calories 57 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 220mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic exchanges
YOGURT WITH ORANGE AND GINGER
The crystallized ginger makes this fresh orange yogurt special.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 10m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 291 g, Fat 1 g, Fiber 2 g, Protein 10 g
ORANGE YOGURT BREAD
My mother made this often when I was growing up. Now I make it for my husband and two girls. The slightly tangy glaze complements the moist bread.
Provided by Taste of Home
Time 1h10m
Yield 1 loaf.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add yogurt, orange juice and zest. Combine the flour, baking powder, baking soda and salt; add to creamed mixture. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55-65 minutes or until a toothpick comes out clean. Cover loosely with foil if top browns to quickly. Cool for 10 minutes before removing from pan to wire rack to cool completely. , For glaze, combine confectioners' sugar and enough orange juice to achieve desired consistency. Drizzle over cooled bread.
Nutrition Facts : Calories 231 calories, Fat 9g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 215mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
ORANGE YOGURT SCONES
"My mother handed down this recipe to me when I moved out of the house," recalls Hollye Chapman of Corvallis, Oregon. "It produces a very light scone that tastes great with orange marmalade, lemon curd or most kinds of jam. Use any flavor fruit yogurt if you don't have orange," she adds.
Provided by Taste of Home
Time 35m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine the flour, 1/3 cup sugar, baking powder, baking soda and salt; cut in butter until crumbly. In another bowl, whisk the yogurt, orange juice and zest; stir into dry ingredients just until moistened. Turn onto a floured surface; knead 10 times., Transfer dough to a greased baking sheet. Pat into an 8-in. circle. Cut into eight wedges, but do not separate. Sprinkle with remaining sugar. Bake at 400° for 15-20 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 209 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 293mg sodium, Carbohydrate 37g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.
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.
Nutrition Facts : Calories 231 calories, Fat 10g fat (4g saturated fat), Cholesterol 2mg cholesterol, Sodium 124mg sodium, Carbohydrate 34g carbohydrate (24g sugars, Fiber 3g fiber), Protein 6g protein.
PEACH & ORANGE YOGURT POTS WITH GINGER OATS
Try these tasty breakfast pots with fruit, bio yogurt and oats for a fuss-free start to the morning. They provide calcium, vitamin C and one of your 5-a-day
Provided by Sara Buenfeld
Categories Breakfast, Brunch
Time 17m
Yield Makes 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 357 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 27 grams sugar, Fiber 5 grams fiber, Protein 14 grams protein, Sodium 0.3 milligram of sodium
FRESH ORANGE AND YOGURT TART
The tangy taste of citrus is especially welcome in winter!
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h25m
Number Of Ingredients 10
Steps:
- In a food processor, pulse almonds, granulated sugar, and 1/2 teaspoon salt until finely ground. Add flour; pulse to combine. Add butter and pulse until mixture is crumbly and holds together when squeezed. Press crumbs in bottom and up side of an 8-inch fluted tart pan with a removable bottom. Freeze 15 minutes. (To store, cover and freeze, up to 1 month.)
- Preheat oven to 350 degrees. Place tart pan on a rimmed baking sheet and bake until crust is golden brown and set, 30 to 35 minutes. Let cool on a wire rack 10 minutes, then remove tart ring and let cool completely.
- In a small bowl, sprinkle gelatin over 2 tablespoons cold water and let stand 5 minutes. In a small saucepan, warm half-and-half over medium. When it begins to steam, add gelatin mixture and stir until dissolved, about 1 minute. In a medium bowl, whisk together yogurt, brown sugar, and pinch of salt. Stir warm half-and-half mixture into yogurt mixture. Pour filling into cooled tart shell and refrigerate until set, 2 hours (or up to 1 day).
- With a sharp paring knife, slice off ends of oranges. Following curve of fruit, cut away peel, removing as much white pith as possible. Slice oranges into 1/4-inch-thick rounds and remove any seeds. Just before serving, arrange orange slices on top of tart.
Nutrition Facts : Calories 238 g, Fat 12 g, Fiber 2 g, Protein 7 g
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Reviews 13Servings 4Cuisine AmericanCategory Breakfast
- Flavor the yogurt: Zest the orange, then juice it and place them both in a medium bowl. Add the orange zest, vanilla, and maple syrup to the yogurt. Then add the orange juice, enough to your taste and until the yogurt comes to a creamy consistency.
- Top the yogurt: Garnish with toppings of your choice – we used raisins and pecans, but the sky is the limit! Store leftover yogurt in a sealed container for up to 1 week.
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