Cardamom Yogurt Pudding with Honeyed Oranges Recipe

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Cardamom Yogurt Pudding with Honeyed Oranges Recipe

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I live in Florida, and the holiday season ushers in the new citrus crop here. My favorite citrus is navel oranges, so I added them to pudding creates a special dessert.—Lily Julow, Lawrenceville, Georgia
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. + chilling Cook: 15 min. + cooling
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. + chilling Cook: 15 min. + cooling

Ingredients

  • 1 teaspoon unflavored gelatin
  • 2 tablespoons cold water
  • 2 cups reduced-fat plain Greek yogurt
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cardamom
  • 4 medium navel oranges, divided
  • 1/4 cup orange blossom honey
  • 1/4 teaspoon ground cinnamon

Directions

In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved.
In a small bowl, whisk yogurt, sugar, vanilla and cardamom until sugar is dissolved. Whisk in gelatin mixture. Refrigerate, covered, about 2 hours or until soft-set.
Meanwhile, place a small strainer over a bowl. Cut a thin slice from the top and bottom of two oranges; stand oranges upright on a cutting board. With a knife, cut off peel and outer membrane from each orange. Working over strainer, cut along the membrane of each segment to remove fruit. Place orange sections in strainer.
Squeeze juice from remaining oranges; transfer to a small saucepan. Stir in honey, cinnamon and juice drained from orange sections. Bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 9-12 minutes or until syrupy. Remove from heat; gently stir in orange sections. Cool completely.
To serve, alternately layer orange and yogurt mixtures into four dessert dishes. Yield: 4 servings.
Originally published as Cardamom Yogurt Pudding with Honeyed Oranges in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

Nutritional Facts

1 serving: 290 calories, 3g fat (1g saturated fat), 7mg cholesterol, 50mg sodium, 57g carbohydrate (51g sugars, 3g fiber), 13g protein.

  • 1 teaspoon unflavored gelatin
  • 2 tablespoons cold water
  • 2 cups reduced-fat plain Greek yogurt
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cardamom
  • 4 medium navel oranges, divided
  • 1/4 cup orange blossom honey
  • 1/4 teaspoon ground cinnamon
  1. In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved.
  2. In a small bowl, whisk yogurt, sugar, vanilla and cardamom until sugar is dissolved. Whisk in gelatin mixture. Refrigerate, covered, about 2 hours or until soft-set.
  3. Meanwhile, place a small strainer over a bowl. Cut a thin slice from the top and bottom of two oranges; stand oranges upright on a cutting board. With a knife, cut off peel and outer membrane from each orange. Working over strainer, cut along the membrane of each segment to remove fruit. Place orange sections in strainer.
  4. Squeeze juice from remaining oranges; transfer to a small saucepan. Stir in honey, cinnamon and juice drained from orange sections. Bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 9-12 minutes or until syrupy. Remove from heat; gently stir in orange sections. Cool completely.
  5. To serve, alternately layer orange and yogurt mixtures into four dessert dishes. Yield: 4 servings.
Originally published as Cardamom Yogurt Pudding with Honeyed Oranges in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

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