Quick & Easy

Blood orange and lemon yoghurt cups

Drizzled in a sweet vanilla syrup and topped with fresh mint, these colourful citrus and yoghurt pots make a pretty dessert.
blood orange &lemon yoghurt cups



1.Split vanilla bean in half lengthways; scrape seeds into a small saucepan. Add vanilla bean to pan with sugar, the water and rind; bring to the boil. Reduce heat; simmer 6 minutes or until syrup has thickened slightly. Cool. Discard vanilla bean; stir in juice.
2.Combine orange slices and sugar syrup in a medium bowl.
3.Spoon yoghurt into four 1¼ cup (310ml) serving glasses; top with oranges, syrup and rind. Serve topped with mint.

The syrup can be made 4 hours ahead and combined with the oranges; refrigerate, covered, until needed.


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