Name: Blood orange and lemon yoghurt cups
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 1 vanilla bean; 1/3 cup (75g) low gi caster (superfine) sugar; 1/2 cup (125ml) water; 4 wide strips lemon rind; 1 tablespoon lemon juice; 2 blood oranges (360g), peeled, sliced; 2 medium oranges (480g), peeled, sliced; 3 cup (840g) greek-style yoghurt; 1/4 cup loosely packed fresh mint leaves

Ingredients

1 vanilla bean

1/3 cup (75g) low gi caster (superfine) sugar

1/2 cup (125ml) water

4 wide strips lemon rind

1 tablespoon lemon juice

2 blood oranges (360g), peeled, sliced

2 medium oranges (480g), peeled, sliced

3 cup (840g) greek-style yoghurt

1/4 cup loosely packed fresh mint leaves

Method

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.
Note

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