Orange Crunch Yogurt Recipes

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ORANGE YOGURT



Orange Yogurt image

Provided by Ina Garten

Categories     dessert

Time 13m

Yield 3 to 4 servings

Number Of Ingredients 8

1 quart plain low-fat yogurt
1/4 cup raisins
1/4 cup chopped walnuts
1 1/2 teaspoons pure vanilla extract
1/4 cup good honey
1 orange, zest grated
1/2 to 1 cup freshly squeezed orange juice
Orange, orange zest, raisins and walnuts, for garnish (optional)

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



Orange Yogurt image

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

4 cups plain yogurt
1/4 cup raisins or 1/4 cup craisins
1/4 cup chopped walnuts
1 1/2 teaspoons pure vanilla extract
1/4 cup good honey (more or less to taste)
1 orange, zest of, grated
1/3-1 cup freshly squeezed orange juice
1 orange, sectioned
orange zest (to garnish)
raisins (to garnish) (optional)
walnuts, for garnish (optional)

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



Frozen Creamsicle Crunch Cake image

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

1 pouch (11 oz) Chex™ Granola Mix Gluten Free Honey Nut
12 tablespoons butter, melted
1/2 cup brown sugar
2 tablespoons flour
6 oz. cream cheese, softened
1/2 cup sugar or simple syrup
1 container (8 oz) frozen whipped topping
2 containers (6 oz) Yoplait® Light Yogurt Orange Crème
1 can (15 oz) mandarin oranges, drained

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



Orange Crunch Cake image

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

1 cup graham cracker crumbs
½ cup brown sugar
½ cup chopped walnuts
½ cup butter, softened
1 (18.25 ounce) package yellow cake mix
½ cup water
½ cup orange juice
⅓ cup vegetable oil
3 eggs
2 tablespoons grated orange zest
1 (16 ounce) can prepared vanilla frosting
1 (8 ounce) container frozen whipped topping, thawed
3 tablespoons grated orange zest
1 teaspoon grated lemon zest
1 (11 ounce) can mandarin oranges, drained

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



Orange Crunch Yogurt image

It took mere minutes us to toss together these parfaits. The crunchy granola and cashews contrast nicely with the mandarin oranges and yogurt. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 10m

Yield 4 servings.

Number Of Ingredients 5

1/3 cup granola cereal without raisins
1/3 cup sweetened shredded coconut
1/3 cup chopped cashews
3 cups orange yogurt
1 can (11 ounces) mandarin oranges, drained

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



Yogurt Crunch image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 5m

Yield 4 servings

Number Of Ingredients 4

6 cups vanilla yogurt
4 firm granola bars, any flavor: peanut butter, cinnamon, oats-n-honey
1/2 cup chopped nuts: walnuts, pecans or hazelnuts, toasted
1/2 pint strawberries, hulled and sliced

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



Orange Crunch Bundt® Cake image

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

1 cup butter
1 cup white sugar
2 eggs
1 cup sour cream
2 cups all-purpose flour
1 teaspoon baking soda
1 cup raisins
½ cup walnuts
1 teaspoon vanilla extract
2 tablespoons orange zest
¼ cup orange juice
½ cup white sugar

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 image

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

CRUNCH LAYER:
1 cup crushed graham cracker crumbs
1 cup brown sugar
½ c sliced toasted almonds
CAKE:
2½ c cake flour
1½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 cup salted butter room temperature
1½ c sugar
3 eggs room temperature
3 egg yolks room temperature
½ cup buttermilk room temperature
1 tsp vanilla extract
2 tablespoons orange extract
CREAM CHEESE FROSTING
12 oz cream cheese room temp
¾ Cup butter unsalted room temp butter
4 cups confectioners sugar
½ tsp vanilla extract
1Tbsp orange extract
1 whole orange zest
Orange slices for garnish

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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