Best 10 Apple Orange And Yogurt Delight Recipes

APPLE CAKE (VERY MOIST, MADE WITH YOGURT

Steps:

• Prepare an 8″ springform pan by spraying with oil (or butter) and lining in parchment paper (sides optional, if you want really clean sides), then spray the paper, too.
• In a food processor, or blender, process the apple pieces and lemon juice until it is almost pureed.
• Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy. Sift the flour with the baking powder then add to the mixture in the bowl a little at a time along with the softened butter. Continue to mix until completely blended, then stir in the yogurt.
• Add the processed apples and grated lemon rind to the cake batter and stir until evenly combined.
• Pour into prepared cake tin.
• Bake for 50-60 minutes (depending on your oven), but test with a cake tester or skewer to make sure the apple cake is done before removing from the oven. If desired, sprinkle lightly with some granulated sugar immediately. Allow to cool for about 15 minutes, then remove the side of the springform pan.
• Let cool completely before cutting and serving.
• The cake can stand on its own, but you can also serve it with a fruit sauce, dollop of whipped cream, custard or vanilla ice cream. I prefer it plain with a cup of tea!

APPLE, ORANGE, AND YOGURT DELIGHT

Steps:

• Mix the partially drained Mandarin oranges and the chunked apple together. Here is where you can add half a banana too. If you like more juice, spoon some of the reserved juice into the mixture to make sure the apple is coated. This acid stops the apple from turning brown overnight.
• Divide the fruit mixture into 2 containers.
• Top each container with 1/2 cup of vanilla yogurt (or you can use plain yogurt with a bit of vanilla extract stirred in for less sugar)
• If you are going to enjoy this the next day, cover at this step and put in the fridge.
• Top one container with 1/4 cup wheat germ and 1 teaspoon of honey before enjoying!

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.

ORANGE YOGURT DRESSING

Steps:

• In a small bowl, whisk together all ingredients; cover and refrigerate for at least 1 hour.

APPLE/ORANGE YOGURT SMOOTHIE

Steps:

• Pour all the ingredients in to a Blender or Food processor Blend until smooth.
• Pour into 2 Tall glasses.

APPLESAUCE-YOGURT DELIGHT

Steps:

• Stir boiling water into dry gelatin mix in medium bowl at least 2 min. until completely dissolved. Remove 3/4 cup of the gelatin; pour into small bowl. Add applesauce and cinnamon; stir until well blended. Pour into serving bowl or four dessert glasses. Refrigerate 45 min. or until set but not firm.
• Meanwhile, refrigerate remaining gelatin 30 min. or until slightly thickened. Stir in yogurt. Spoon over gelatin layer in bowl.
• Refrigerate 2 hours or until set. Store remaining dessert in refrigerator.

ORANGE-YOGURT CAKE WITH BAKED APPLE

Steps:

• Preheat oven to 350 degrees. Butter an 8-by-2-inch round cake pan; line with a parchment paper round and butter again.
• Bring 4 cups water to a boil in a medium saucepan. Add orange and boil for 5 minutes. Drain, refill saucepan with 4 cups water and boil again. Add orange and boil for 5 minutes.
• Meanwhile, in a medium bowl, sift together flour, 1/2 cup granulated sugar, baking powder, baking soda, and salt; set aside.
• Remove orange from boiling water and add remaining 1 cup granulated sugar to boiling water. Cook, stirring, until sugar is dissolved. Return orange to boiling water and cook, until orange is softened, about 5 minutes. Drain and transfer orange to the bowl of a food processor along with 1/4 cup yogurt, orange zest, egg, honey, and vanilla. Process until well combined.
• Add flour mixture to bowl of food processor; process until combined. Transfer to prepared cake pan and bake until golden brown and a cake tester inserted into the center of the cake comes out clean, 25 to 30 minutes.
• Meanwhile, in a small saucepan, whisk together lemon juice, confectioners' sugar, and remaining 1/4 cup of yogurt. Bring to a boil over medium-high heat. Let boil until glaze is thickened, about 3 minutes.
• Remove cake from oven and invert onto a wire rack set over parchment paper. Remove parchment paper round; pour glaze over cake. Let stand until glaze is absorbed. Serve cake with sliced baked apples.

FRENCH APPLE YOGURT

Steps:

• Cook the apples in 1/2 cup water 5 to 10 minutes, or until soft.
• Reserve one cup and put the rest into blender with one cup yogurt, vanilla, cinnamon, and brown sugar.
• Blend very briefly.
• Mix all ingredients together. This makes about a quart. Enjoy!

ORANGE YOGURT FRUIT DIP

Steps:

• In medium bowl, beat cream cheese with electric mixer on medium speed until creamy. Beat in yogurt, marmalade and 1/8 teaspoon nutmeg until smooth.
• Spoon into serving bowl. Top with pecans and orange peel. Sprinkle with nutmeg. Serve with fruit.

FRESH ORANGE AND YOGURT TART

Steps:

• In a food processor, pulse almonds, granulated sugar, and 1/2 teaspoon salt until finely ground. Add flour; pulse to combine. Add butter and pulse until mixture is crumbly and holds together when squeezed. Press crumbs in bottom and up side of an 8-inch fluted tart pan with a removable bottom. Freeze 15 minutes. (To store, cover and freeze, up to 1 month.)
• Preheat oven to 350 degrees. Place tart pan on a rimmed baking sheet and bake until crust is golden brown and set, 30 to 35 minutes. Let cool on a wire rack 10 minutes, then remove tart ring and let cool completely.
• In a small bowl, sprinkle gelatin over 2 tablespoons cold water and let stand 5 minutes. In a small saucepan, warm half-and-half over medium. When it begins to steam, add gelatin mixture and stir until dissolved, about 1 minute. In a medium bowl, whisk together yogurt, brown sugar, and pinch of salt. Stir warm half-and-half mixture into yogurt mixture. Pour filling into cooled tart shell and refrigerate until set, 2 hours (or up to 1 day).
• With a sharp paring knife, slice off ends of oranges. Following curve of fruit, cut away peel, removing as much white pith as possible. Slice oranges into 1/4-inch-thick rounds and remove any seeds. Just before serving, arrange orange slices on top of tart.