Spanish · Dessert
Orange Slices with Cinnamon and Whipped Yogurt-Casein Cream
Chilled rounds of fresh orange dusted with cinnamon and a splash of orange liqueur, served alongside a whipped Greek yogurt and casein cream for a protein-forward spin on a classic Spanish fruit plate, finished with pistachio and mint.
$1
15 minsPrep
0 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
187Calories
14.4gProtein
5.1gFat
21.7gCarbs
17gSugar
3.8gFiber
61mgSodium
7mgChol
2gSat Fat
373mgPotassium
197mgCalcium
0.7mgIron
0.3mcgVitamin B12
59.2mgVitamin C
0gPolyol
0gAllulose
0.7gAlcohol
Goes well with
Moscato d'Asti
local
Horchata de Chufa
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Peel the oranges fully, removing all pith, and slice into rounds about 1cm thick; arrange overlapping in 2 shallow bowls.
2
Drizzle the orange slices with the honey and a splash of the orange liqueur, then dust generously with half the cinnamon; let sit while you make the cream.
3
In a small bowl, whisk the Greek yogurt and casein protein together vigorously until smooth, light and slightly whipped — add a teaspoon of cold water if it feels too thick.
4
Spoon the whipped yogurt-casein cream alongside or over the orange slices in each bowl.
5
Scatter the chopped pistachios and remaining cinnamon over the top, finish with torn mint leaves, and chill for 15 minutes before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.8 oz220g peeled and sliced into rounds orange
- 3.5 oz100g strained greek yogurt
- 0.7 oz20g whisked into yogurt casein protein
- 0.3 oz8g honey
- 0.1 oz2g dusted cinnamon ground
- 0.2 oz6g orange liqueur
- 0.4 oz10g chopped pistachio
- 0.1 oz2g torn, for garnish mint
