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Vanilla ‘Gelato’ Orange Cups with Citrus Peaches

Yvonne Tally
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orange-1Gelato is Italian ice cream, with a few differences… First, it has considerably less fat, about 20% less. Second, it is denser; this is because no air is added to gelato as it is when making ice cream. And third, gelato is served warmer than ice cream. Here, I have used a low fat frozen yogurt that is simply delicious. Infusing it with the fresh orange zest and letting it sit out of the freezer for 10 minutes before serving will transport your taste buds directly to Venice… minus the gondola.

Makes 4 servings –low fat and easy

Orange Cups

3 whole navel oranges
4 – 6 cups Haagen-Dazs low fat vanilla frozen yogurt

1. Remove the yogurt from the container into a large bowl. Let set for 10 or 15 minutes.

2. Remove the zest from one orange before juicing it. Add nearly all the zest to the yogurt, reserving a bit for garnish. Mix into yogurt with a few brisk stirs.

3. Cut all the oranges in half. Remove the juice and place in a sauce pan. Discard the juiced orange used for zest. Clean up the inside of 4 orange halves with a small knife, scraping out the remaining pulp and discarding. Cut a thin layer off the bottom of the oranges so they stand flat. Scoop in the yogurt, place on the serving dish and freeze for a least 1 hour.

Citrus Peaches

3 peaches use both yellow and white, if possible
2 small lemons
3 teaspoons sugar

1. Peel, core and cut peaches into thick slices. Set aside

2. In the sauce pan with the orange juice, add the sugar and the juice from both lemons. Let gently boil over medium high heat until the consistency of syrup- about 10 minutes. Add peaches and coat with the syrup. Remove from heat and let sit at room temp for at least 1 hour. If making the day before, briefly heat the sauce before serving.

To serve: heat the peaches just a bit and pour over the orange cups. Garnish with the remaining orange zest.

 

Tip: Freeze orange cups directly onto your serving dish. Large bowls work great.

AUTHOR

Yvonne Tally

All stories by: Yvonne Tally

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