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Orange Yogurt

Orange Yogurt


I’ve found that after becoming accustomed to an unprocessed diet, it’s now hard to eat the artificially flavored foods I once used to. Case in point – yogurt. The flavors I used to be able to handle now seem flat and overly sugary. So I was glad to find that plain yogurt can be used as a base to flavor to your own liking!

Fresh squeezed orange juice and zest adds an amazing, refreshing flavor to this yogurt, along with a slight sweetness from the honey. Try it as specified below (courtesy of Ina Garten), or use it as a basis for customizing your own flavors – with spices, other citrus, and so forth. You also can add any toppings of your choice – dried or fresh fruit, nuts, seeds, or granola.

This recipe could work for any meal or snack…I’d even serve it for dessert, maybe topped with sugared nuts, a fruit compote, or even some shaved chocolate!

Orange Yogurt

Makes about 3 cups

What You Need
32 oz (4 cups) plain yogurt
2 teaspoons vanilla
1/4 cup honey
1 orange
Toppings: raisins, cranberries, walnuts, pecans, granola, fresh fruit, etc.

What To Do

1 Thicken the yogurt:* Place a paper towel or cheesecloth in a sieve (or strainer), and place the sieve over a bowl. Pour the yogurt into the sieve and allow it to drain for 3 hours or overnight, in the refrigerator.

2  Flavor the yogurt: After the yogurt has thickened, pour it into a bowl. Zest and juice the orange, and add both the orange zest and juice to the yogurt, to taste. Then add the 2 teaspoons vanilla and 1/4 cup honey, adjusting the quantities to your own taste.

3  Top the yogurt: Garnish with toppings of your choice – we used raisins and pecans, but the sky is the limit!

Note: If you’re short on time, you could skip the thickening step without compromising the overall flavor! You also could use Greek yogurt to achieve the thickened consistency.

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SonjaOrange Yogurt

Comments 13

  1. Leah

    I totally agree about not being able to handle “regular” yogurt (sugar-goo) after getting used to more natural stuff. But I am now addicted to Greek strained yogurt (Fage, Chobani), which I probably have for breakfast 3 times a week or more. Based on your recipe above, I wonder whether, if you started with strained yogurt in the first place, could you skip straight to #2? I know some people don’t like the tang of Greek style yogurt, but I think it’s addictive! Also, I am all about learning how to process and incorporate pomegranates into my fall cooking this year, including mixing it in yogurt. Yum!

    Required reading from Slate, by the way: http://www.slate.com/id/2231191/ They must like writing stories about yogurt at Slate. I also recommend this article about (absurdly expensive) Siggi’s: http://www.slate.com/id/2263801/

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      Sonja

      Yes, I definitely think you could skip Step 1 by using Greek yogurt! Great idea of pomegranates in yogurt — they are one of our favorite seasonal treats :)

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  2. Elizabeth

    Yes. I am such a huge fan of citrus zest in plain yogurt, such a burst of flavour!

    Being this is my first time on your site (love it!) I just have to say that picture of you two is so cute! But it almost looks like he is crazily staring at you whilst holding a knife! Ahhh! But you two are adorable none the less…:)

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      Sonja

      Haha! Thank you so much for your nice comments! Yes, we’ve had a few questions about that knife, particularly from friends and family — it does look a little scary! So much for cooking props :) Next time we’ll have to try something a little less dangerous…maybe a whisk?

  3. Annie

    I’m so glad you reminded me of this recipe. It is in one of my cookbooks, I think, and I forgot about it. I have been buying organic as much as possible, including yogurt, and now regular yogurts taste way too sweet to me (though I do like the vanilla organic yogurt).

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      Sonja

      Agreed! Actually, I think the first flavored yogurt I tried was from your blog – a dip flavored with honey, vanilla, and cinnamon…it was delicious! :)

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