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
FROZEN ORANGE-YOGURT PIE
Whipped topping, vanilla low-fat yogurt and orange flavor drink mix are blended and frozen in a graham cracker crust for a frosty no-bake pie.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Mix yogurt and drink mix in large bowl with whisk until mix is dissolved. Stir in COOL WHIP.
- Spoon into crust.
- Freeze several hours or until firm. Remove from freezer 15 min. before serving. Let stand at room temperature to soften slightly.
Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 5 mg, Sodium 140 mg, Carbohydrate 33 g, Fiber 0 g, Sugar 23 g, Protein 4 g
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.
SOUR ORANGE PIE-COOK'S COUNTRY
Cook's Country made a comparable substitute for the tart juice by combining lemon juice and orange juice concentrate. If sour oranges are available, use 3/4 cup of strained sour orange juice in place of the lemon juice and orange juice concentrate. Note: prep time includes various steps, including cook time for the crust.
Provided by gailanng
Categories Pie
Time 1h17m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- For the Crust: Adjust oven rack to middle position and heat oven to 325 degrees. Process crackers, sugar and salt in food processor until finely ground, about 30 seconds. Add melted butter (easily melted in the microwave) and pulse until combined, about 8-9 pulses. Transfer crumbs to 9-inch pie plate.
- Using bottom of dry measuring cup or glass bottom, press crumbs firmly into bottom and up sides of pie plate. Bake crust until fragrant and beginning to brown, 12 to 14 minutes. Let cool completely, about 30 minutes.
- For the Filling: Whisk all ingredients in bowl until fully combined. Pour filling into cooled crust.
- Bake pie until center jiggles slightly when shaken, 15 to 17 minutes. Let cool completely. Refrigerate until fully chilled, at least 3 hours or cover with greased plastic wrap and refrigerate for up to 24 hours.
- For the Whipped Cream: Whisk cream, sugar and orange zest in medium bowl until stiff peaks form, 2 to 4 minutes. Slice chilled pie and serve with whipped cream.
FROZEN ORANGE-YOGURT PIE
I'd bought a canister of TANG for another recipe (recipe#245989 - it's fantastic!) and searched the web for more recipes with TANG. This is from the Kraft Foods website. If you try it please let me know how it is! Cook time is chilling time.
Provided by mailbelle
Categories Pie
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Add yogurt and dry drink mix to whipped topping in large bowl; stir gently until well blended.
- Spoon into crust.
- Freeze several hours or overnight until firm. Let stand at room temperature 15 minute before serving or until pie can be cut easily. Store leftover pie in freezer.
Nutrition Facts : Calories 308.1, Fat 18.4, SaturatedFat 8.8, Cholesterol 44.2, Sodium 202.2, Carbohydrate 32.5, Fiber 0.4, Sugar 24.2, Protein 4.7
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.
CRUNCHY ORANGE YOGURT PIE
Another "do ahead" light and easy dessert. It seems to please everyone I've served it to. Chill time is not included in prep time.
Provided by Tebo3759
Categories Pie
Time 32m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine cereal, coconut and margarine.
- Press onto bottom of 9" pie pan.
- Bake at 350 F for 10- 12 minutes and cool.
- Dissolve jelly powder in boiling water.
- Blend in yogurt.
- Chill until slightly thickened, about 1 hour.
- Beat jelly mixture until light and fluffy.
- Drain orange sections and place on pie shell (reserve a few for garnish).
- Pour yogurt mixture into pie shell and chill 3 hours or overnight.
Nutrition Facts : Calories 249.1, Fat 18.1, SaturatedFat 10.1, Cholesterol 4, Sodium 216.4, Carbohydrate 22.7, Fiber 5.4, Sugar 9.7, Protein 4.1
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- Preheat your oven to 375 degrees and line the inside of a 9-inch tart pan with a removable bottom with parchment paper. * Set aside
- In a large food processor, crush the almonds until they broken down, but still a little chunky. Transfer into a large bowl.
- Stir the oat flour into the almonds and then add int he melted almond butter, softened coconut oil and a pinch of salt. Use your hands to mix until crumbly. Add in the egg white and continue using your hands to mix until the mixture loses its stickiness.
- Transfer the dough into the prepared tart pan and press up the sides and bottom evenly. Bake until the lightly golden brown and the tart begins to pull away from the sides, about 15 minutes. Don't worry if there is some bubbles in your tart when it comes out of the oven, this is normal.
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