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Orange
Yogurt
The recipes and text are from The Barefoot Contessa Cookbook,
by Ina Garten. Excerpted by permission from Clarkson N. Potter Publishers,
a division of Random House, Inc. 1999
Photographs by Melanie Acevedo
With just a little bit of planning, this yogurt takes
only a few minutes to make. Some of the liquid is drained out of the plain
yogurt and replaced with fresh orange juice to add more flavor. I love
the chunkiness of all the additions. Use this recipe as a base and make
up new flavors, such as cranberry orange or maple walnut.
Yield: 3 cups
Ingredients:
- 1 quart plain low-fat yogurt
- ¼ cup raisins
- ¼ cup chopped walnuts
- 1 ½ teaspoons pure vanilla extract
- ¼ cup good honey
- Grated zest of one orange
- ½ to 1 cup freshly squeezed orange juice
- Optional: Orange, orange zest, raisins or walnuts
Method:
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
add the raisins, walnuts, vanilla, honey and orange zest to taste. Thin
with orange juice until it is a desired consistency. Garnish with sections
of orange, extra orange zest, raisins or walnuts and serve.
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