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
- 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
- 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
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