Orange and Yogurt Parfaits
Orange and Yogurt Parfaits - A refreshing and elegant dessert
Healthy, because
Even smarter
Nutritional values
Anyone who eats this dish receives a good portion of calcium for healthy bones and teeth, as well as just under their daily requirement of vitamin C.
Nuts are rich in fat, but their high fat content comes mainly from unsaturated fatty acids, which are good for the body. If you are trying to lose weight, you can simply leave out the brittle and save about 8 grams of fat.
(Percentage of daily recommendation)
| Calorie | 215 cal. | (10 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 9.7 μg | (22 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 430 mg | (11 %) | ||
| Calcium | 206 mg | (21 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 17 mg | |||
| Cholesterol | 6 mg |
Ingredients
- Ingredients
- 3 Oranges (including 1 organic orange)
- 1 ½ sheets white gelatin
- 1 lb Yogurt (low-fat)
- 3 Tbsps Agave syrup
- 1 pinch ground cinnamon
- 2 Tbsps Cashews
- 2 Tbsps Pecan
Kitchen utensils
Preparation steps
Rinse the organic orange with hot water, wipe dry, and finely zest. Cut in half and juice, measuring 1/2 cup of the juice.
In a bowl, soak the gelatin in cold water and squeeze out excess moisture.
In a small pot, heat 2 tablespoons orange juice over low heat. Add gelatin and stir until dissolved.
Stir in remaining juice and refrigerate until solid, 1 hour.
In a bowl, whisk together yogurt, 1-2 teaspoons orange zest, 2 tablespoons agave syrup and cinnamon.
With a sharp knife, cut peel and pith from remaining two oranges.
Cut out orange sections between the membranes. Slice each section in half.
Alternately layer orange segments and sweetened yogurt into 4 glasses. Refrigerate until ready to serve.
Coarsely chop nuts. In a small pot, cook agave syrup and nuts over medium heat until caramelized.
Pour nut mixture onto a piece of parchment paper and cool completely before breaking into small pieces.
With an immersion blender, puree chilled orange jelly in a bowl until frothy. Dollop onto parfaits. Serve parfaits sprinkled with brittle.
