Blood oranges kind of fascinate me. Like, who discovered them, and who decided “Oh yeah, these are probably safe to eat”? And who thought it was a great idea to name them blood oranges? Ultimately, none of these things matter, because I will always squeal in delight as soon as I seem them in the grocery store each winter.
If you’ve never tried a blood orange, make this winter the year to do it (perhaps in a blood orange margarita)! They are about the same size as a regular orange, but the flesh has a distinctive and striking red color. Each orange varies a little bit, so some are more pink while other are [blood] red. They are usually a bit sweeter than a regular orange, and some say they have a raspberry-like flavor as well.
While I love eating blood oranges on their own or in a salad, one of my favorite ways to use them is as a stunning topping for a dessert. You guys know I’m all about the super-simple-but-special-looking desserts, and I’m pretty happy with the way this one came out. First of all, I started with store-bought mini graham cracker crusts, because why not? They are adorable.
Then, I (literally) whipped up a simple combination of fresh whipped cream and vanilla yogurt. I dolloped the mixture into the crusts and froze them for a few hours. Top them with those magnificent blood oranges and a sprig of mint, and you have a dessert that looks like it belongs in a fancy restaurant, but took you only moments to make!
For the yogurt part of these frozen yogurt tarts, I used vanilla bean Yulu Yogurt, an extra creamy Aussie Style yogurt. As much as I love Greek yogurt, I realize it’s so tangy that it can be an acquired taste, and I actually prefer to use it in recipes instead of eat it on its own. But Yulu has found that most people fall for their double-smoothed Aussie Style yogurt from the first spoonful. It has a clean, fresh flavor and a truly luxurious texture. And with 9 grams of protein in every cup, it’s a nourishing choice too.
- 1/2 cup heavy cream
- 1 container (5.3 ounces) vanilla yogurt
- 1 package (6 pieces) pre-made mini graham cracker crusts
- 2 blood oranges, peeled and segmented
- Fresh mint, for garnish (optional)
- Place cream in mixing bowl and mix on medium-high speed until soft peaks form. Fold in yogurt.
- Divide yogurt mixture between graham cracker crusts. Cover and transfer to freezer for at least 4 hours or up to 3 days.
- To serve, let tarts stand at room temperature for 20 minutes to soften slightly. Serve topped with orange segments and mint, if desired.
Note: As of December 2015, Yulu yogurt as been discontinued. To make this recipe, please use any container of vanilla yogurt that is approximately 5 ounces.