Sunday, 31 May 2009

A wonderfully simple pudding

This is another recipe from In the Mood for Food by Jo Pratt called Orange Caramel Yoghurt.  However if peeling and slicing an orange is too much trouble you can substitute it with some chopped strawberries and blueberries, as I did today, or raspberries or pretty much anything you like.

Orange Caramel Yoghurt 
(adapted from In the Mood for Food by Jo Pratt)

2 large juicy oranges
250-350ml greek yoghurt
2 tablespoons dark or light brown sugar or muscovado sugar

1) Using a sharp knife cut of the skin and pith from the oranges and thinly slice.

2)  Place in the base of two dishes and spoon over.

3) Scatter over the sugar and leave for just a few minutes for the sugar to dissolve and create a caramel syrup.  The longer you leave it, the more the caramel dissolves into the yoghurt.

Serves 2

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