Blood Orange and Pistachio Yogurt Cups
- Sweet
- Quick
- No cook
Layers of thick Greek yogurt with juicy blood orange segments, a drizzle of honey and chopped pistachios. A bright, no-cook dessert that comes together in minutes.
- Total
- 15 min
- Prep 15
- Serves
- 2
- Difficulty
- Easy
You'll practice: Zesting · Balancing with acid
Instructions
-
Zest one blood orange into a small bowl, then cut away the peel and white pith from all three blood oranges. Working over the bowl to catch the juice, cut between the membranes to release the segments, letting them fall into the bowl with the zest.
~7 min
Cutting between the membranes frees clean segments and lets the escaping juice collect in the bowl instead of being lost.
Cut the orange segments over the yogurt bowl so the juice that escapes is not wasted; it soaks into the yogurt and carries the citrus flavor through every spoonful.
Zesting Zest only the colored outer peel, stopping before the bitter white pith; press lightly and turn the fruit as you go so you don't gouge the pith.
-
Coarsely chop the pistachios and pick the mint leaves, tearing the larger ones.
~3 min
-
Stir the pinch of salt into the Greek yogurt to sharpen its flavor.
~1 min
A pinch of salt suppresses bitterness and heightens the yogurt's natural sweetness and tang without making it taste salty.
Balancing with acid Taste as you season: a small pinch of salt rounds the yogurt's acidity and sweetness, but too much turns it savory. Add a little, taste, then adjust.
-
Spoon half the Greek yogurt into each glass, then layer in the blood orange segments with their juices. Drizzle with the honey and scatter over the chopped pistachios and mint leaves.
~4 min
