ORANGE AND LEMON YOGURT CAKE
A tangy, not too sweet cake that never lets me down. The cake has candied peel on top, which I love. Something different! I'm afraid I can't remember where I got this recipe from, but I'm glad to have it.
Provided by Sherrie-pie
Categories Dessert
Time 1h15m
Yield 1 9inch cake
Number Of Ingredients 16
Steps:
- Oven temperature 350°F/180°C/Gas 4.
- Beat butter and sugar until light and creamy.
- Add eggs and beat well.
- In a separate bowl, stir yoghurt, juice, rind, sifted flour and bicarb together.
- Add to egg mixture and mix until well combined.
- Spoon into a greased 23 cm cake tin (9-inch) and bake for 45 minutes or until cake is cooked when tested with a skewer.
- While the cake is baking, make the syrup.
- Syrup:.
- Put sugar, water, juice and rind in a saucepan.
- Over a low heat stir until sugar has dissolved.
- Allow syrup to simmer for 4 minutes then pour it over the cake while it is hot.
- Serve warm with a dollop of Greek yoghurt, or cold with a cup of tea.
Nutrition Facts : Calories 3055.6, Fat 120.9, SaturatedFat 72.6, Cholesterol 723.3, Sodium 3987.4, Carbohydrate 462.7, Fiber 6.6, Sugar 317.1, Protein 41.7
ORANGE FRENCH YOGURT CAKE WITH MARMALADE GLAZE
Steps:
- Preheat the oven to 350 degrees F. Butter an 8 1/2- by 4 1/4- by 2 1/2-inch light-colored loaf pan.
- Sift together the flour, baking powder and salt into a medium bowl. Combine the melted butter, sugar, yogurt, oil, zest, vanilla and eggs in a large bowl and whisk until well blended. Gradually whisk in the dry ingredients. Transfer the batter to the prepared pan.
- Place the pan on baking sheet on the middle rack and bake until the cake begins to pull away from the sides and a tester inserted into the center comes out with a few moist crumbs attached, about 50 minutes. Cool the cake in the pan on a rack for 5 minutes before unmolding. Cut around the sides of the pan to loosen the cake, and then turn the cake out onto the rack. Turn the cake upright on the rack and cool completely.
- Stir together the marmalade and liqueur in a small saucepan over medium heat until the marmalade melts. Brush the hot mixture over the top of the cake. Let the glaze cool and set. Cut the cake crosswise into slices.
ORANGE-YOGURT CAKE
This lightly sweet, no-mixer-required cake gets a its touch of sophistication from sweetened segmented oranges and strips of zest.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 35m
Yield Makes one 8-inch round cake
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Butter an 8-inch round cake pan. Stir flour, 1/2 cup plus 2 tablespoons sugar, the baking powder, baking soda, salt, yogurt, oil, orange zest and juice, egg, and vanilla in a bowl. Pour into pan. Bake until a cake tester comes out clean, about 25 minutes. Let cool on a wire rack.
- Place zest strips in a bowl. Stir in segments and remaining tablespoon sugar. Garnish cake with some segments; serve with the rest. Dust with confectioners' sugar.
YOGURT-MARINATED LEG OF LAMB WITH CARDAMOM AND ORANGE
This wet-roasted leg of lamb doesn't contain a ton of liquid - this is about roasting, not braising, and if you add enough liquid to a cut of meat, you're not roasting any more. Instead, the lamb is moistened with a yogurt-based marinade laced with fresh mint, orange zest and cardamom. The yogurt keeps the surface of the lamb from drying out and - if you let the lamb sit for a while after you've smeared it with the marinade (and you should) - it permeates the meat a bit with the flavors of the marinade. This needs no accompaniment, but if you're in the mood for some heat, a dab of harissa wouldn't be out of place. Don't know how to carve a lamb? Mark Bittman shows you how in this video.
Provided by Mark Bittman
Categories dinner, roasts, main course
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 425º. Remove as much of the surface fat as is practical from the lamb. Mix together the yogurt, mint, orange zest, cardamom, salt and pepper; rub the meat all over with the yogurt mixture. If you have time, let the lamb sit for an hour or more (refrigerate if it will be much longer).
- Put the lamb on a rack in a roasting pan. (You might line the pan first with aluminum foil to make cleanup easier.) Roast for 30 minutes, then check; if the lamb threatens to burn, turn the heat down to 350º; otherwise leave it at 425º.
- After about 1 hour (total) of roasting, check the internal temperature of the lamb with an instant-read thermometer. Continue to check every 10 minutes; when it reaches 130 for medium rare (125 for very rare) in its thickest part (check it in several places), it's done. Total cooking time will be less than 1 1/2 hours. Let it rest for a few minutes before carving. Serve garnished with more chopped mint.
Nutrition Facts : @context http, Calories 568, UnsaturatedFat 19 grams, Carbohydrate 2 grams, Fat 39 grams, Fiber 0 grams, Protein 50 grams, SaturatedFat 17 grams, Sodium 449 milligrams, Sugar 1 gram
PUMPKIN GRANOLA AND ORANGE-CRANBERRY JAM WITH MAPLE YOGURT PARFAITS
Steps:
- Special equipment: 4 parfait glasses
- For the pumpkin granola: Preheat the oven to 325 degrees F. Line a half sheet pan with parchment paper and lightly spray with nonstick spray; set aside.
- Put the oats, seeds and nuts in a large bowl. Combine the pumpkin puree, sugar, maple syrup, oil and pumpkin pie spice in a medium saucepan and bring to a boil over medium heat and let it cook for 1 minute longer, whisking occasionally. Remove from the heat and stir in the vanilla extract.
- Pour the wet ingredients over the oat mixture and stir until the oats are fully coated. The mixture will be pretty wet. Evenly spread the mixture, in a single layer, onto the prepared baking sheet. Bake for 20 minutes, then stir and bake for an additional 15-20 minutes or until the granola is golden brown and crisp. Cool on a baking rack. Transfer to a bowl and stir in the cranberries, if using. Store leftovers in an airtight container in a cool, dark, place, for up to 1 week.
- For the orange cranberry jam: Combine the orange juice and zest, and the sugar in a medium saucepan and bring to a boil over high heat. Cook until the sugar has melted. Add the cranberries, reduce the heat so the mixture simmers, and cook until the cranberries pop and the mixture thickens slightly (it will thicken much more as it cools), about 10 minutes. Transfer to a bowl and let cool. Makes about 2 cups; store leftovers in the refrigerator, covered, for 2 weeks.
- For the maple yogurt: Whisk together the yogurt and 2 tablespoons maple syrup until smooth; taste, and add more maple syrup if you'd like it sweeter. Chill.
- To assemble the parfaits: Dollop 1/4 cup maple yogurt in the bottoms of 4 parfait glasses. Follow that with about 1/4 cup of pumpkin granola, another 1/4 cup of yogurt, about 2 tablespoons of orange cranberry jam, then a little more yogurt and a few more tablespoons of granola. Drizzle over some Pumpkin Spice Syrup, if using. Serve.
- Combine the pumpkin puree and pumpkin pie spice in a small saucepan over medium heat and cook until the mixture thickens slightly and the spices become fragrant, about 3 minutes.
- Combine 2 cups cold water and the granulated and brown sugars in a medium saucepan, bring to a boil over high heat and cook, whisking occasionally, until the mixture thickens and reduces slightly, about 5 minutes.
- Reduce the heat to low, whisk in the spiced pumpkin puree and cook, stirring occasionally for 10 minutes. Do not allow the mixture to boil after you add the pumpkin or the syrup will become cloudy (even after straining.) Remove from the heat and let the mixture cool for 10 minutes.
- Place a mesh strainer over a medium bowl and line the strainer with several layers of cheesecloth. Pour the mixture through the strainer and let it strain slowly into the bowl. Add the vanilla extract to the syrup and transfer to a container with a tight fitting lid. The syrup will last 1 month stored in the refrigerator. Makes about 1 1/2 cups; leftovers can be refrigerated for 1 week.
CREAMY ORANGE YOGURT POPS
Yogurt adds creaminess, calcium and a hint of tang to these sweet three-ingredient treats. -Laurie Payton, Cottonwood, California
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 10 pops.
Number Of Ingredients 4
Steps:
- In a small bowl, combine the yogurt, orange juice concentrate and vanilla. Fill each mold or cup with 1/4 cup yogurt mixture; top with holders or insert sticks into cups. Freeze.
Nutrition Facts : Calories 59 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 23mg sodium, Carbohydrate 9g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.
ORANGE-BERRY YOGURT MUFFINS
These are my husband's favorite muffins so I love to keep them on hand. They freeze and reheat beautifully. Just warm them in the oven for 30 seconds and you're ready to go! -Amber Cummings, Indianapolis, Indiana
Provided by Taste of Home
Time 40m
Yield 15 regular muffins.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, whisk flours, sugar, baking powder and salt. In another bowl, whisk yogurt, orange juice, applesauce, egg whites, egg and orange zest until blended. Add to flour mixture; stir just until moistened. Fold in blueberries., Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake 24-26 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 126 calories, Fat 1g fat (0 saturated fat), Cholesterol 14mg cholesterol, Sodium 140mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
ORANGE YOGURT DRESSING
Honey brings a hint of sweetness to this creamy citrus salad dressing. The orange flavor is a wonderful complement to fresh spinach. It's also terrific served over lettuce or fruit. -Beverly Florence, Midwest City, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2/3 cup.
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together all ingredients; cover and refrigerate for at least 1 hour.
Nutrition Facts : Calories 57 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 220mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic exchanges
ORANGE AND BANANA YOGURT SMOOTHIE
Peel, slice, and freeze bananas in resealable plastic bags to use as a nutritious thickener for a variety of smoothies. An easy Orange and Banana Yogurt Smoothie recipe.
Categories Fruit Juice Smoothie Non-Alcoholic Blender New Year's Day Healthy Bon Appétit Drink
Yield Serves 2
Number Of Ingredients 5
Steps:
- Combine all ingredients in blender. Blend until smooth. Divide smoothie between 2 glasses and serve.
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.
APRICOT YOGURT CAKE WITH ORANGE HONEY SYRUP
Categories Cake Citrus Dairy Nut Dessert Bake Yogurt Summer Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 11
Steps:
- Let the yogurt drain in a fine sieve set over a bowl, covered and chilled, overnight and measure out 1 cup of the drained yogurt, reserving the remaining yogurt for another use.
- Preheat the oven to 350°F. and butter and flour a 10-inch springform pan. Into another bowl sift together the flour, the baking powder, the baking soda, and a pinch of salt. In the bowl of an electric mixer cream the butter with the sugar until the mixture is light and fluffy, beat in the eggs, 1 at a time, beating well after each addition, and beat in the 1 cup drained yogurt, beating until the mixture is just combined. Add the flour mixture, beat the batter until it is just combined, and stir in the apricots and the walnuts.
- Spoon the batter into the prepared pan and bake the cake in the middle of the oven for 50 minutes, or until a tester comes out with a few crumbs adhering to it. Put the cake in the pan on a rack set over foil, pour the orange honey syrup over it, and let the cake absorb the syrup. The cake may be made 2 days in advance and kept in the pan covered with plastic wrap and foil and chilled. Remove the side of the pan and garnish the cake with the mint sprigs.
LEMON AND ORANGE YOGURT MUFFINS
Add some zing to your muffins with lemon and orange zest for a bright and sunny breakfast. These cake-like muffins are tender and moist with a pop of citrus flavor.
Provided by lutzflcat
Categories Bread Quick Bread Recipes Muffin Recipes
Time 50m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
- Combine almonds, 2 tablespoons sugar, 1 tablespoon lemon zest, 1 tablespoon orange zest, honey, and almond extract in a small mixing bowl until crumbly. Set topping aside.
- Stir melted butter, 2 tablespoons lemon zest, and 1 tablespoon orange zest together in a small bowl. Stir yogurt, 1 cup sugar, eggs, and vanilla extract together in another small bowl until evenly blended.
- Whisk flour, almond flour, baking powder, and salt together in a large bowl. Add butter and yogurt mixtures. Beat with an electric hand mixer on low speed until just combined.
- Spoon batter into the prepared muffin cups, filling each almost to the top. Spoon on the almond topping and sprinkle with turbinado sugar.
- Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted in the center comes out clean, 18 to 20 minutes. Cool in the tin for 10 to 15 minutes. Remove from pan and allow to cool on a wire rack.
Nutrition Facts : Calories 298 calories, Carbohydrate 37.8 g, Cholesterol 67.9 mg, Fat 13.7 g, Fiber 1.6 g, Protein 6.8 g, SaturatedFat 5.6 g, Sodium 206.5 mg, Sugar 23.5 g
FRUIT AND LETTUCE SALAD WITH ORANGE-YOGURT DRESSING
This is my favorite way to dress up salad greens. You can add almost anything to the salad, but oranges and grapes are my favorites. The dressing is not overly sweet or tart-a nice balance. Even my 2 and 4 year olds will eat salad when prepared this way!
Provided by Kaarin
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Whisk together all the dressing ingredients and refrigerate.
- Combine lettuces, oranges, grapes, bacon and seeds in a large bowl.
- Toss together and serve with dressing.
Nutrition Facts : Calories 234.6, Fat 6.3, SaturatedFat 2.1, Cholesterol 8, Sodium 46.4, Carbohydrate 43.2, Fiber 3.3, Sugar 35.5, Protein 6.2
ORANGE CREAM YOGURT FRUIT SALAD
Steps:
- In a large bowl, mix together pudding mix (don't prepare the pudding as directed on the box, just add the dry mix to a bowl), orange juice concentrate, and milk using an electric mixer.
- Mix in yogurt.
- Add in all remaining ingredients, making sure to drain the canned fruits well. If not serving immediately, don't add sliced bananas until you are ready to serve.
Nutrition Facts : Servingsize 1 serving, Calories 881 kcal, Fat 4 g, SaturatedFat 2 g, Cholesterol 12 mg, Sodium 3456 mg, Carbohydrate 143 g, Sugar 103 g, Protein 25 mg
ORANGE YOGURT CAKE
This is a very moist, very sweet cake. I like it a lot with coffee. UPDATE: I have corrected the recipe, and the batter now contains 1 cup of sugar. Thanks to Cookgirl for catching my mistake, and my apologies to anyone who might have been inconvenienced. :o
Provided by Aunt Cookie
Categories Dessert
Time 1h15m
Yield 20 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F Butter and flour a 9x13 cake pan.
- Combine the dry ingredients (the first five listed).
- Beat together the eggs and sugar until foamy. Add the butter, grated orange peel, and vanilla.
- Add yogurt, juice, and dry ingredients to the egg mixture gradually.
- Bake for 45 minutes, until the cake is firm and golden.
- Combine all syrup ingredients in a small saucepan and bring quickly to a boil.
- Lower heat and simmer for 10 minutes.
- Allow to cool, and remove the cinnamon stick and orange peel.
- Poke holes into the top of the cake and pour the syrup over it while the cake is still warm. It's going to seem like an awful lot of syrup, but keep pouring!
- I think this cake tastes best when it's completely cooled, so try to wait a while before eating.
GRILLED BABY LAMB CHOPS WITH ORANGE-MINT YOGURT SAUCE
DH and I took advantage of the nice weather yesterday and made these grilled lamb chops for dinner. The recipe is from Bobby Flay's "Boy Gets Grill" cookbook. While the recipe calls for baby lamb chops, Bobby says you can use regular lamb chops, too. DH and I used lamb loin chops and halved the recipe to suit 4 chops (the sauce, when halved, made enough for 6+ chops). Follow the recipe's proportion for the garlic. I am always heavy handed with the garlic since we love it, but it was a little strong in the sauce when I used more than required. Prep time includes refrigerating the sauce.
Provided by Dr. Jenny
Categories < 60 Mins
Time 47m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Stir all the sauce ingredients together and refrigerate for at least 30 minutes before serving (the sauce can be made a few hours in advance, covered, and kept refrigerated).
- Heat your grill to high.
- Brush the chops on both sides with olive oil and season with salt and pepper. Grill until lightly charred and crusty, 3 minutes.
- Turn the chops over, reduce the heat to medium or move to a cooler part of the grill, and grill until just cooked through, 2-3 minutes more.
- At the same time, grill the orange halves cut side down until heated through and lightly charred, 3 to 5 minutes. Remove and cut each half in half.
- Serve the chops immediately, garnishing each plate with yogurt sauce, an orange quarter and fresh mint. Squeeze the oranges over the chops before eating.
ORANGE YOGURT MUFFINS
From William Sonoma kitchen library. I love the light flavor of these muffins. You can choose to serve as is or top with the optional glaze I've included with the recipe. ***updated/correction*** 2/4/09 - Due to the reviews I realize I need to adjust the servings and the ingredient measurements for the glaze. ***
Provided by HokiesMom
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375F (190C) and butter or spray standard muffin tins.
- Finely grate the zest from the oranges (zest only the bright orange portion of the peel)- you will end up with approximately 1/4 c of zest.
- In a small saucepan, combine the zest, first 1/4 cup of sugar and the water; stir together over medium heat for about 2 minutes until sugar dissolves.
- Add the butter and stir until melted, about 1 minute more.
- Set aside orange zest mixture.
- In a medium bowl, stir together the flour, baking powder, baking soda, salt and the second 1/4 cup of sugar.
- In a large bowl, whisk together the eggs, yogurt, milk and reserved orange zest mixture until smooth.
- Add the flour mixture and stir just until blended (do not overmix).
- Spoon into prepared muffin tins, filling each cup three-quarters full.
- Bake for 15-20 minutes, or until pick inserted in center comes out clean.
- Cool in tins for 3-5 minutes and then remove and cool completely on wire rack.
- ****FOR GLAZE****.
- Combine all the ingredients for the glaze in a small bowl and whisk together briskly until smooth and very well blended.
- If glaze is too stiff, beat in a few more drops of orange juice.
- Brush or spoon over the muffins while they are still a bit warm.
- You will end up with almost 1/2 cup of glaze which should be enough for the 18 muffins.
FESTIVE FRUIT SALAD WITH YOGURT-ORANGE DRESSING
This salad combines galia melon, lettuce, red apples, and pomegranate seeds with a simple dressing made with Greek yogurt and orange juice concentrate.
Provided by Leah Ellias
Categories Salad Fruit Salad Recipes
Time 25m
Yield 16
Number Of Ingredients 7
Steps:
- Core, rinse, and thoroughly dry lettuce. Using a stainless steel knife, cut into bite-sized chunks.
- Arrange apple slices, grapes, and melon pieces on the lettuce or toss together. Sprinkle pomegranate seeds on top.
- Stir together Greek yogurt and orange juice concentrate and pour over the fruit salad.
Nutrition Facts : Calories 51.8 calories, Carbohydrate 9 g, Cholesterol 2.8 mg, Fat 1.4 g, Fiber 1 g, Protein 1.6 g, SaturatedFat 0.7 g, Sodium 17.4 mg, Sugar 8 g
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-BLUEBERRY-YOGURT BREAKFAST PARFAITS
My family loves this simple parfait for breakfast or dessert (depending on your yogurt and granola choices). The orange zest adds a fresh pop to your usual yogurt parfait. I like serving these on the 4th of July!
Provided by Jennifer Baker
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Mix yogurt and orange zest together in a bowl.
- Layer some of the strawberries, yogurt mixture, granola, and blueberries in a parfait glass. Repeat layers until all the ingredients are used up.
Nutrition Facts : Calories 360.1 calories, Carbohydrate 55.4 g, Cholesterol 9.2 mg, Fat 10 g, Fiber 5.4 g, Protein 14.4 g, SaturatedFat 2.7 g, Sodium 130 mg, Sugar 40.4 g
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