Orangeyogurtshake Recipes

ORANGE YOGURT SAUCE

Orange Yogurt Sauce image

Make and share this Orange Yogurt Sauce recipe from Food.com.

Provided by dicentra

Categories Sauces

Time 5m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

1 cup plain yogurt
1 teaspoon grated orange rind
2 tablespoons brown sugar
1/2 teaspoon orange extract

Steps:

Combine all ingredients in a small bowl. Serve over fresh fruit.

Nutrition Facts : Calories 43.7, Fat 1.3, SaturatedFat 0.9, Cholesterol 5.3, Sodium 20.1, Carbohydrate 6.5, Sugar 6.4, Protein 1.4

ORANGE YOGURT

Orange Yogurt image

Provided by Ina Garten

Categories dessert

Time 13m

Yield 3 to 4 servings

Number Of Ingredients 8

Ingredients

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 SHAKE

Orange Yogurt Shake image

Number Of Ingredients 5

Ingredients

1 cup low-fat plain yogurt (8-oz.)
1 cup orange juice
1 ripe banana, cut into chunks
1/4 cup nonfat dry milk powder
1/2 cup ice cubes

Steps:

Blend ingredients until smooth.

Nutrition Facts : Nutritional Facts Serves

ORANGE YOGURT BREAD

Orange Yogurt Bread image

My mother made this often when I was growing up. Now I make it for my husband and two girls. The slightly tangy glaze complements the moist bread.

Provided by Taste of Home

Time 1h10m

Yield 1 loaf.

Number Of Ingredients 13

Ingredients

2/3 cup butter, softened
1-1/4 cups sugar
2 large eggs
1/2 cup plain yogurt
1/2 cup orange juice
1 tablespoon grated orange zest
2-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
GLAZE:
1/2 cup confectioners' sugar
2 to 3 teaspoons orange juice

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add yogurt, orange juice and zest. Combine the flour, baking powder, baking soda and salt; add to creamed mixture. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55-65 minutes or until a toothpick comes out clean. Cover loosely with foil if top browns to quickly. Cool for 10 minutes before removing from pan to wire rack to cool completely. , For glaze, combine confectioners' sugar and enough orange juice to achieve desired consistency. Drizzle over cooled bread.

Nutrition Facts : Calories 231 calories, Fat 9g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 215mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.

ORANGE YOGURT CAKE

Orange Yogurt Cake image

This is a very moist, very sweet cake. I like it a lot with coffee. UPDATE: I have corrected the recipe, and the batter now contains 1 cup of sugar. Thanks to Cookgirl for catching my mistake, and my apologies to anyone who might have been inconvenienced. :o

Provided by Aunt Cookie

Categories Dessert

Time 1h15m

Yield 20 serving(s)

Number Of Ingredients 17

Ingredients

2 1/2 cups unbleached white flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
3 eggs
1 cup sugar
3/4 cup melted butter
2 teaspoons orange rind, grated
1 teaspoon vanilla
1 cup plain low-fat yogurt
1/2 cup orange juice (I use fresh-squeezed)
1 cup sugar
1/2 cup water
1/2 cup orange juice
1 cinnamon stick
2 -3 pieces orange peel

Steps:

Preheat the oven to 350°F Butter and flour a 9x13 cake pan.
Combine the dry ingredients (the first five listed).
Beat together the eggs and sugar until foamy. Add the butter, grated orange peel, and vanilla.
Add yogurt, juice, and dry ingredients to the egg mixture gradually.
Bake for 45 minutes, until the cake is firm and golden.
Combine all syrup ingredients in a small saucepan and bring quickly to a boil.
Lower heat and simmer for 10 minutes.
Allow to cool, and remove the cinnamon stick and orange peel.
Poke holes into the top of the cake and pour the syrup over it while the cake is still warm. It's going to seem like an awful lot of syrup, but keep pouring!
I think this cake tastes best when it's completely cooled, so try to wait a while before eating.

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