Holiday Breakfast

Orange Yogurt
The recipes and text are from The Barefoot Contessa Cookbook, by Ina Garten. Excerpted by permission from Clarkson N. Potter Publishers, a division of Random House, Inc. 1999
Photographs by Melanie Acevedo

With just a little bit of planning, this yogurt takes only a few minutes to make. Some of the liquid is drained out of the plain yogurt and replaced with fresh orange juice to add more flavor. I love the chunkiness of all the additions. Use this recipe as a base and make up new flavors, such as cranberry orange or maple walnut.

Yield: 3 cups

  • 1 quart plain low-fat yogurt
  • ¼ cup raisins
  • ¼ cup chopped walnuts
  • 1 ½ teaspoons pure vanilla extract
  • ¼ cup good honey
  • Grated zest of one orange
  • ½ to 1 cup freshly squeezed orange juice
  • Optional: Orange, orange zest, raisins or walnuts

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 add the raisins, walnuts, vanilla, honey and orange zest to taste. Thin with orange juice until it is a desired consistency. Garnish with sections of orange, extra orange zest, raisins or walnuts and serve.

...Published: December 2004