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
A lovely recipe from the Barefoot Contessa that is good for breakfast, snack, or dessert! This recipe is Southern and Caribbean because of the oranges! If you like, you may skip the step allowing the yogurt to drain and just add the rest of the ingredients!
Provided by Sharon123
Categories Beverages
Time 10m
Yield 3-4
Number Of Ingredients 11
Steps:
- Line a sieve or colander 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. Enjoy!
Nutrition Facts : Calories 424, Fat 17.1, SaturatedFat 7.5, Cholesterol 42.5, Sodium 153.4, Carbohydrate 57.7, Fiber 2.3, Sugar 52.5, Protein 13.9
FROZEN CREAMSICLE CRUNCH CAKE
No need to run down the ice cream truck thanks to this delicious frozen cake that's reminiscent of your favorite childhood treat. We took Yoplait® Light Orange Crème yogurt whipped it into a sweet and creamy filling spread between two crunchy layers of granola because, that's what we do.
Provided by Cheeky Kitchen
Categories Dessert
Time 3h15m
Yield 12
Number Of Ingredients 9
Steps:
- Pour the Chex™ granola mix into a food processor and process until you achieve a fine crumb. Transfer to a large bowl and drizzle melted butter over the top. Sprinkle with flour. Use a fork to combine mixture into coarse crumbs. Spread half of the mixture into an 8x8-inch dish covered with parchment paper.
- In a stand mixer, beat together cream cheese, simple syrup, whipped topping and yogurt until light and fluffy. Fold in mandarin oranges. Spread mixture over the crust. Top with remaining crumb.
- Cover and freeze for 3 hours or more and enjoy!
Nutrition Facts : Calories 420, Carbohydrate 46 g, Cholesterol 45 mg, Fat 4 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 30 g, TransFat 1/2 g
ORANGE CRUNCH CAKE
A yellow cake loaded with citrus flavor and with a crunch layer baked right in.
Provided by JPECK
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 1h
Yield 10
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans. Combine the graham cracker crumbs, brown sugar, walnuts and butter. Divide mixture evenly between the prepared pans. Set aside.
- In a medium bowl, mix together the cake mix, water, orange juice and oil until blended. Beat in the eggs, one at a time, then stir in the orange zest. Pour the mixture evenly over the crunch layer in the pans.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes, then invert onto a wire rack and cool completely before frosting. Frost (crunch side up) between layers, on top and sides. Arrange orange sections on top, then refrigerate.
- To make the frosting: In a medium bowl, beat the vanilla frosting until light and fluffy, then mix in the whipped topping. Stir in the orange and lemon zest. Use frosting on completely cooled cake layers.
Nutrition Facts : Calories 772.5 calories, Carbohydrate 93.9 g, Cholesterol 81.2 mg, Fat 41.7 g, Fiber 1.8 g, Protein 6.1 g, SaturatedFat 15.2 g, Sodium 606 mg, Sugar 65 g
ORANGE CRUNCH YOGURT
Steps:
- In a bowl, combine the granola, coconut and cashews. In each of four parfait glasses or bowls, layer half of a container of yogurt, 2 tablespoons granola mixture, 5 or 6 orange segments, remaining yogurt and remaining granola mixture. , Garnish with remaining oranges. Serve immediately.
Nutrition Facts : Calories 231 calories, Fat 10g fat (4g saturated fat), Cholesterol 2mg cholesterol, Sodium 124mg sodium, Carbohydrate 34g carbohydrate (24g sugars, Fiber 3g fiber), Protein 6g protein.
YOGURT CRUNCH
Provided by Rachael Ray : Food Network
Categories dessert
Time 5m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Pour yogurt into a bowl. Add granola bars to a plastic food storage bag and crush. Add to yogurt along with nuts. Stir to combine all ingredients and transfer to cups. Top with strawberries and serve.
ORANGE CRUNCH BUNDT® CAKE
This is an old family recipe and is a favorite at the Holidays!
Provided by Carol
Categories Desserts Cakes Holiday Cake Recipes
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch bundt pan.
- Cream butter or margarine and 1 cup sugar. Add eggs, and beat well with an electric mixer at medium speed. Mix in sour cream and vanilla. Combine flour and baking soda: add to creamed mixture, blending just until moistened. Stir in raisins, walnuts, and orange rind. Mix well. Pour batter into prepared pan.
- Bake for 60 minutes, or until a wooden pick comes out clean. Cool cake in pan for 5 minutes.
- Dissolve 1/2 cup sugar in orange juice. Pour over hot cake. Cool completely in pan.
Nutrition Facts : Calories 321.6 calories, Carbohydrate 39.6 g, Cholesterol 60.1 mg, Fat 17.4 g, Fiber 1.1 g, Protein 3.8 g, SaturatedFat 9.6 g, Sodium 178.2 mg, Sugar 24.7 g
ORANGE CRUNCH CAKE
Orange Crunch Cake Recipe Type : Dessert Author: Sherri @ The Kitchen Prescription My version of the Captiva Island's famous Bubble Room Orange Crunch Cake. A citrus-y delight.
Provided by Sherri @ The Kitchen Prescription
Number Of Ingredients 24
Steps:
- Preheat oven to 325 degrees and toast almonds on a lined baking sheet until light golden brown and aromatic.
- Cool almonds for 5 minutes
- Pulse graham crackers & toasted almonds in food processor or blender about 6 times.
- Pour in bowl and add brown sugar.
- Mix well
- Trace bottom of three 8"cake pans on parchment paper and cut out 3 circles.
- Oil or butter pans well and lay parchment paper circles in bottom of pans.
- Oil top of parchment paper lightly.
- Add ¾ cup of crunch mixture to each pan and press down evenly with palm of hand until bottom is covered & smooth.
- Add more if desired.
- Preheat oven to 350.
- Whisk cake flour, salt, baking powder and baking soda in large bowl.
- Set aside.
- Cream butter and sugar for 3 minutes on med low with paddle attachment.
- Incorporate eggs and yolks one at a time.
- Add your extracts to your milk.
- Add ⅓ of flour mixture and half of milk to the butter, sugar & milk mixture.
- Mix until incorporated.
- Repeat step again.
- Add remaining one third flour mixture and mix until incorporated.
- Don't over mix.
- Measure cake batter as evenly as you can between the 3 pans.
- Approximately 1¾ cup batter into each pan and spread out with spatula.
- Place in center rack of oven and bake until center of cake springs back or toothpick comes out clean.
- Completely cool cakes before frosting.
- Meanwhile,cream room temperature butter and cream cheese on med speed for 3-5 minutes.
- Add confectioners sugar, extracts, and orange zest.
- Mix on low speed until confectioner's sugar begins to incorporate.
- Increase speed to medium low until well blended and holds a nice shape.
- Add more confectioner's sugar sparingly if needed to achieve desired consistency.
- Frost cooled cakes with crumb coating.
- Place 1st cake crunch side up and frost top of cake evenly with desired layer of frosting ¼ to ½ inch thick.
- Repeat same step with second layer.
- Lay top layer crunch side down touching frosting and second crunch layer.
- Crunch sides should be touching one another.
- Lightly frost top layer and sides working your way from top to bottom with a thin crumb coating.
- Place in fridge or freezer 10 to 20 minutes to set crumb coat layer.
- Add final frosting layer and decorate as desired.
- Garnish with orange slices.
- Keep covered and refrigerated.
- Bring to room temp before eating.
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