Side Pannel
Oranges Inyogurt Cream
Ingredients List
- 32 oz Plain nonfat yogurt
- 3 Naval oranges
- 1 c Apricot preserves
- 3 tb Orange juice or Gand Marnier
- -liqueur
- 1/4 c Dried cranberries
Directions
Line a large strainer with dampened paper towels. Pour in the yogurt. Set
the strainer over a large bowl. Refrigerate and allow to drain for 4-6
hours. Discard the whey that is drained from the yogurt (or drink it);
cover the yogurt cheese and refrigerate until needed.
With a vegetable peeler, remove 6 long strips from the skin of the oranges
and set them aside for use as a decoration. Then peel the oranges with a
sharp knife, removing all the skin and white pith so the flesh of the fruit
is totally exposed. Cut the oranges crosswise into 1/2 inch slices, then
halve each of the slices.
Combine the preserves and orange juice or liqueur in a small bowl to create
a sauce.
To serve, divide the sauce among 6 dessert plates, spreading it over the
base of the plates so it coats the center of the plates lightly and is
thicker around the edges. Mound 1/3 -1/2 cup of the yogurt cream in the
center of each plate and arrange the halved orange slices attractively
around the periphery to create a border surrounding the sauce. Sprinkle the
cranberries on top. Cut a 1" lingthwise slit in the center of each of the
reserved orange peels and ppull one end of the peel through the slit to
create a loose loop. Place a peel in the center of each plate as a
decoration.
the strainer over a large bowl. Refrigerate and allow to drain for 4-6
hours. Discard the whey that is drained from the yogurt (or drink it);
cover the yogurt cheese and refrigerate until needed.
With a vegetable peeler, remove 6 long strips from the skin of the oranges
and set them aside for use as a decoration. Then peel the oranges with a
sharp knife, removing all the skin and white pith so the flesh of the fruit
is totally exposed. Cut the oranges crosswise into 1/2 inch slices, then
halve each of the slices.
Combine the preserves and orange juice or liqueur in a small bowl to create
a sauce.
To serve, divide the sauce among 6 dessert plates, spreading it over the
base of the plates so it coats the center of the plates lightly and is
thicker around the edges. Mound 1/3 -1/2 cup of the yogurt cream in the
center of each plate and arrange the halved orange slices attractively
around the periphery to create a border surrounding the sauce. Sprinkle the
cranberries on top. Cut a 1" lingthwise slit in the center of each of the
reserved orange peels and ppull one end of the peel through the slit to
create a loose loop. Place a peel in the center of each plate as a
decoration.
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