STEWED RHUBARB AND VANILLA YOGHURT
This easy stewed rhubarb recipe is really versatile and tastes great on porridge and ice cream too
Provided by Jamie Oliver
Categories Desserts Fruit British Rhubarb Puddings & desserts
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- This easy stewed rhubarb recipe is really versatile and tastes great on porridge and ice cream too.
- Place the chopped rhubarb in a medium-sized saucepan with the orange juice and zest, 100g caster sugar, 2 tablespoons of water and the ginger. Bring to the boil, then turn down the heat and simmer for 5 minutes until the rhubarb is soft and cooked, but still holds its shape.
- Meanwhile, scrape the seeds from the vanilla pod and mix these into the yoghurt with the remaining tablespoon of sugar. Serve the warm rhubarb topped with a large dollop of vanilla yoghurt.
Nutrition Facts : Calories 165 calories, Fat 1.9 g fat, SaturatedFat 1.1 g saturated fat, Protein 3.7 g protein, Carbohydrate 35.7 g carbohydrate, Sugar 35.2 g sugar, Sodium 0.09 g salt, Fiber 2.6 g fibre
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
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 GINGER MARMALADE
This Orange Ginger Marmalade Is a Great Combination of Sweet and Juicy Oranges with Warm and Spicy Ginger. I Use the Seeds and Pith (the ...
Provided by Dasha Vakulova
Time 2h
Yield 4
Number Of Ingredients 5
Steps:
- Run five jars through the dishwasher to sterilize them and then place them in a low oven until dry. Place a saucer in the freezer.
- Halve the oranges and squeeze the juice from them into a large saucepan. Save the pips for later.
- Slice each orange half in half again so that you have quarters. Using a metal spoon, scrape the pith from the peel and save this for later too. Using a square of muslin cloth, make a package for the seeds and pith by tying it into a bundle with string.
- Slice the orange peels into fine shreds and place it in the pan with the orange juice, lemon juice, chopped ginger and the bundle of pith and pips. Add water. Bring the mixture to the boil. Reduce the heat and simmer for 30 minutes.
- Remove the muslin bag from the pot carefully and squeeze the liquid back into the pan.
- Add all of the sugar to the orange and ginger mixture and stir until the sugar dissolves. Bring to a boil and then reduce the heat to a rapid simmer. Skim any foam which appears on the top. Cook on medium heat until mixture thickens.
- Remove the saucer from the freezer and place a spoonful of marmalade on it.
- Remove the pan from the heat and leave the marmalade rest for 10 minutes. Transfer to the sterilized jars with a spoon or ladle. Wipe the rim of each jar and place the lids on tight.
- Store in a cool dry cupboard. Once opened, store in the refrigerator.
Nutrition Facts : Calories 1610, Fat 0.4g, Carbohydrate 427.9g, Protein 2.4g, Cholesterol 0mg, Sodium 13mg, ServingSize 350ml
ORANGE YOGURT CAKE
This light and moist orange yogurt cake is perfect for breakfast or dessert. Serve it up with fresh fruit and whipped cream or ice cream.
Provided by Chef Dennis Littley
Categories Dessert
Time 1h15m
Number Of Ingredients 11
Steps:
- Preheat your oven to 350 degrees
- Prepare a springform pan by buttering the sides of the pan and using a parchment circle on the bottom (butter the parchment as well)
- Mix together the flour, sea salt, baking powder and baking soda in mixing bowl
- In a mixing bowl add the sugar, Greek yogurt, eggs, olive oil, orange juice, orange zest and vanilla. Make sure the ingredients are well blended and creamy.
- Add in the dry ingredients mixing just enough until well blended with no visible lumps
- Pour the batter into your prepared springform pan and place in your preheated oven on the middle rack.
- Bake for 50-60 minutes. The cake should have a rich golden brown color, if it looks as though the cake is getting too brown you can cover it with foil.
- The cake is done when a toothpick comes out clean from the center.
- Allow to cool for 10 minutes on a wire rack, then remove the outside of the springform pan, allowing to cool for 15 more minutes.
- Remove the bottom and parchment and serve warm with homemade whipped cream and fresh berries.
Nutrition Facts : Calories 338 kcal, Carbohydrate 46 g, Protein 6 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 42 mg, Sodium 194 mg, Sugar 26 g, ServingSize 1 serving
CREAMY ORANGE-GINGER DRESSING
Great drizzled on a spinach or mesclun lettuce salad with the addition of mandarin orange sections and chow mein noodles.
Provided by LINDA W.
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Yogurt Dressing Recipes
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- In a blender or food processor, blend yogurt, orange juice, ginger, salt, sugar, orange peel, cayenne and cinnamon until smooth and creamy. Refrigerate until ready to use.
Nutrition Facts : Calories 28.3 calories, Carbohydrate 4.4 g, Cholesterol 1.8 mg, Fat 0.5 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 0.3 g, Sodium 167 mg, Sugar 3.9 g
CITRUS SALAD WITH GINGER YOGURT
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Break grapefruit and tangerines into sections. Cut grapefruit sections into thirds; cut tangerine sections in half. Transfer grapefruit, tangerines, and all juices to deep serving bowl. Using small sharp knife, cut all peel and white pith from oranges. Slice oranges into 1/4-inch-thick rounds, then cut slices into quarters. Add oranges and all juices to same bowl. Mix in 1/2 cup dried cranberries, honey, and cinnamon. Cover and refrigerate at least 1 hour. Mix yogurt and ginger in bowl. (Fruit and yogurt can be prepared 1 day ahead. Cover separately; chill.)
- Spoon yogurt atop fruit. Sprinkle with brown sugar and dried cranberries.
GINGER YOGURT
Posted for the Zaar World Tour 2006-India. From the "International Vegetarian" cookbook. This yogurt is barely sweetened and ginger tangy. This is especially delicious after the traditional curry meal. Serve it on its own or as a sauce over papaya, strawberries, seedless grapes, or kiwi fruit. Note: prep time includes refrigeration time.
Provided by Bayhill
Categories Dessert
Time 3h
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a bowl, combine yogurt, marmalade, brown sugar, and lemon juice; mix thoroughly. Cover and refrigerate for several hours to blend flavors. To serve, spoon into 4 dessert dishes.
Nutrition Facts : Calories 126.2, Fat 3, SaturatedFat 1.9, Cholesterol 11.9, Sodium 47.4, Carbohydrate 22.4, Sugar 22.1, Protein 3.2
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