Lemon Cardamom Pudding With Greek Yogurt Recipes

GREEK YOGURT LEMON PUDDING

Steps:

• Wash the lemon. Remove the lemon zest with a microplane, zester or grater, and set aside.
• Juice the lemon.
• In a large mixing bowl, whisk together the lemon juice, lemon zest and sweetened condensed milk to combine thoroughly.
• Add the yogurt and whisk to combine.
• You can eat the pudding right away, but if you have time, let it chill for at least half an hour in the refrigerator so the pudding thickens and the flavors blend together.
• Spoon into individual serving dishes and top with fresh fruit, such as berries, kiwi, grapes or orange segments with the skin and pith removed.

CARDAMOM YOGURT PUDDING WITH ORANGE AND CINNAMON HONEY SYRUP

Steps:

• Whisk together yogurt, sugar, and vanilla in a small bowl until sugar is dissolved. Put water in a very small saucepan and tilt pan so that water is on one side, then sprinkle gelatin and cardamom evenly over water. Let stand 1 minute to soften. Heat mixture over low heat, stirring, until gelatin is dissolved, about 30 seconds. Whisk hot gelatin into yogurt until combined well. Pour yogurt into ramekin and chill, covered, until set, about 1 1/2 hours.
• While yogurt is chilling, cut peel and white pith from orange with a sharp knife. Working over a small bowl, cut segments free from membranes from half of orange, letting segments fall into bowl, then squeeze 1 tablespoon juice from remaining half of orange and, if necessary, from membranes.
• Bring orange juice, honey, and cinnamon to a simmer in cleaned very small saucepan, stirring, then simmer until reduced to about 1 tablespoon, about 1 minute. Add orange segments to syrup, gently stirring to coat. Cool to room temperature, about 10 minutes.
• Run a thin knife around edge of ramekin to loosen pudding, then dip ramekin into a bowl of hot water 30 seconds and invert pudding onto a plate. Spoon syrup over pudding and arrange orange around side.