Orange Yogurt Cream Food
ORANGE YOGURT CREAM
Make and share this Orange Yogurt Cream recipe from Food.com.
Provided by Bergy
Categories Dessert
Time 40m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients and beat until stiff.
- Cover and refrigerate for 30 minutes.
- Serve.
Nutrition Facts : Calories 242.3, Fat 22.7, SaturatedFat 14.1, Cholesterol 84.2, Sodium 32.1, Carbohydrate 9, Sugar 7.3, Protein 1.9
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.
ORANGE CREAMSICLE FROZEN YOGURT RECIPE
The classic creamsicle gets an upgrade with tangy yogurt and a big jolt of orange zest to bolster the fruit's bittersweet citrus edge.
Provided by Max Falkowitz
Categories Dessert Snack Fruit Desserts Ice Cream
Number Of Ingredients 6
Steps:
- Whisk together yogurt, orange juice, zest, and sugar in a mixing bowl until sugar has completely dissolved. Add lemon juice and salt in 1/4 teaspoon increments, until flavor tastes balanced between sweet and tart. Chill in an ice bath or refrigerate until yogurt registers at least 40°F on an instant-read thermometer.
- Churn yogurt in ice cream machine according to manufacturer's instructions. Transfer ice cream to airtight container and chill in freezer for at least 4 to 5 hours before serving.
Nutrition Facts : Calories 136 kcal, Carbohydrate 28 g, Cholesterol 6 mg, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, Sodium 75 mg, Sugar 26 g, Fat 2 g, ServingSize makes about 1 quart, UnsaturatedFat 0 g
ORANGE FROZEN YOGURT FOR ICE CREAM MAKER
A refreshing, fat free dessert that is very easy to make. Tastes like a Flintstone ice cream push pop!
Provided by crazyman88
Categories Frozen Desserts
Time 45m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine water and sugar in sauce pan and heat up and stir until sugar is completely dissolved; cool.
- Add remaining ingredients and mix together until smooth.
- Add to ice cream maker and freeze according to the manufacturer's directions.
Nutrition Facts : Calories 145.1, Fat 1.1, SaturatedFat 0.7, Cholesterol 4, Sodium 16.1, Carbohydrate 33.2, Fiber 0.3, Sugar 26.5, Protein 1.9
ORANGE GREEK YOGURT CHEESECAKE
Zesty oranges and tangy Greek yogurt are the secret to this indulgent-tasting twist on traditional cheesecake. Add a drizzle of chocolate or caramel topping for a dramatic finish.
Provided by Angie McGowan
Categories Dessert
Time 14h30m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 325°F. Lightly grease 9-inch springform pan with shortening.
- In food processor, place crushed graham crackers, 1/4 cup sugar and the walnuts. Process with on-and-off pulses until well combined and all ingredients are fine. Add melted butter to food processor, pulse until well combined. Press mixture in bottom of pan.
- In large bowl, beat cream cheese, 1 cup sugar, orange peel and salt with electric mixer on medium speed about 1 minute or until smooth. On low speed, beat in eggs and yogurt until well blended. Pour into crust.
- Bake 1 hour 15 minutes (cheesecake may not appear done, but if small area in center seems soft, it will become firm as cheesecake cools. Do not insert knife to test for doneness because knife hole could cause cheesecake to crack.)
- Turn off oven; leave cheesecake in oven 30 minutes longer.
- Remove cheesecake from oven. Cool in pan on cooling rack away from drafts 30 minutes.
- Without releasing or removing side of pan, run metal spatula carefully around side of pan to loosen cheesecake. Refrigerate uncovered about 3 hours or until chilled.
- Cover cheesecake; continue refrigerating at least 9 hours but no longer than 48 hours.
- Run metal spatula around side of pan to loosen cheesecake again. Remove side of pan; leave cheesecake on pan bottom to serve.
- In chilled small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Spread whipped cream over top of cheesecake. If desired, garnish with orange slices. Store covered in refrigerator.
Nutrition Facts : ServingSize 1 Serving
BLOOD ORANGE YOGURT OLIVE OIL CAKE
Wonderful use for blood oranges in the winter. Plus, the cake is moist and requires no butter and very little processed sugar. It's delicious with or without the glaze.
Provided by Foodtorum
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 1h40m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper; grease and flour the pan.
- Sift flour, baking powder, and salt into a large bowl. Whisk yogurt, agave nectar, eggs, blood orange zest, and vanilla extract together in a separate bowl until smooth. Pour yogurt mixture into flour mixture; stir to combine. Fold olive oil into batter until incorporated. Pour batter into prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 50 minutes.
- Whisk 1/4 cup blood orange juice and turbinado sugar together in a saucepan over medium heat; simmer until sugar dissolves, 1 to 2 minutes. Pour over warm cake to absorb juice. Cool cake completely, 30 minutes to 1 hour.
- Whisk confectioners' sugar with 2 tablespoons blood orange juice to make the glaze. Pour over cooled cake.
Nutrition Facts : Calories 426.2 calories, Carbohydrate 59.6 g, Cholesterol 75.4 mg, Fat 18.6 g, Fiber 2.2 g, Protein 6.4 g, SaturatedFat 3.8 g, Sodium 285.8 mg, Sugar 39 g
ORANGE DREAMSICLE ICE CREAM
The flavor is like a Creamsicle®. The texture is creamier than sherbet, richer than frozen yogurt, yet lighter than an ice cream. Not quite sure what to call it, but it's delish!
Provided by zeebee
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 10h10m
Yield 8
Number Of Ingredients 5
Steps:
- Line a mesh sieve with a coffee filter. Pour yogurt into sieve and allow yogurt to drain over a measuring cup in the refrigerator until about 1/2 cup whey is collected, about 8 hours.
- Whisk half-and-half and drink mix in a large bowl. Add yogurt and sweetened condensed milk, stirring until smooth.
- Pour into the container of an ice cream maker and freeze according to the manufacturer's instructions.
Nutrition Facts : Calories 235.7 calories, Carbohydrate 34.3 g, Cholesterol 30.1 mg, Fat 8.3 g, Protein 7 g, SaturatedFat 5.2 g, Sodium 111 mg, Sugar 33 g
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- For the orange yogurt cake: Preheat oven to 350°F (175°C). Butter a 9-in (23-cm) springform pan. Dust with flour, then invert the pan and tap it to remove excess flour. Set aside. (See note for baking pan alternatives.)
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- Pour the batter into the prepared baking pan. Bake for about 50 minutes, or until the cake is golden, set, and a toothpick inserted into the center comes out clean. Transfer to a wire rack and let cool completely.
- For the citrus whipped cream: In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl if using a hand mixer, combine the cream, sugar, and zests. Beat until medium peaks form. (Chantilly cream is usually beaten until soft peaks form, but for the whipped cream to hold well for piping, it’s best to get a bit past that point. The cream should hold well when you create a peak, but ever-so-slightly droop at the top. Make sure not to overbeat the whipped cream.) Cover and refrigerate until service.
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