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Cardamom Yogurt Pudding with Honeyed Oranges

I live in Florida, and the holiday season ushers in the new citrus crop here. My favorite citrus is navel oranges, so I added them to pudding creates a special dessert.—Lily Julow, Lawrenceville, Georgia
  • Total Time
    Prep: 25 min. + chilling Cook: 15 min. + cooling
  • Makes
    4 servings


  • 1 teaspoon unflavored gelatin
  • 2 tablespoons cold water
  • 2 cups reduced-fat plain Greek yogurt
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cardamom
  • 4 medium navel oranges, divided
  • 1/4 cup orange blossom honey
  • 1/4 teaspoon ground cinnamon


  • In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved.
  • In a small bowl, whisk yogurt, sugar, vanilla and cardamom until sugar is dissolved. Whisk in gelatin mixture. Refrigerate, covered, about 2 hours or until soft-set.
  • Meanwhile, place a small strainer over a bowl. Cut a thin slice from the top and bottom of two oranges; stand oranges upright on a cutting board. With a knife, cut off peel and outer membrane from each orange. Working over strainer, cut along the membrane of each segment to remove fruit. Place orange sections in strainer.
  • Squeeze juice from remaining oranges; transfer to a small saucepan. Stir in honey, cinnamon and juice drained from orange sections. Bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 9-12 minutes or until syrupy. Remove from heat; gently stir in orange sections. Cool completely.
  • To serve, alternately layer orange and yogurt mixtures into four dessert dishes.
Nutrition Facts
1 serving: 290 calories, 3g fat (1g saturated fat), 7mg cholesterol, 50mg sodium, 57g carbohydrate (51g sugars, 3g fiber), 13g protein.

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