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.

  • 10 mins cooking
  • Serves 4
  • Print


Blood orange and lemon yoghurt cups
  • 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


Blood orange and 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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