Orange Napoleon
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 170, total fat 3.5 G., saturated fats 0 G., proteins 8 G., carbohydrates 28 G., fiber 4 G., cholesterol 0 mg, sodium 20 mg, sugar 24 G.
Calories 170, total fat 3.5 G., saturated fats 0 G., proteins 8 G., carbohydrates 28 G., fiber 4 G., cholesterol 0 mg, sodium 20 mg, sugar 24 G.
This fruity Napoleon dessert is filled with citrusy juiciness and freshness, harmoniously paired with a delicate yogurt cream. It's made with sweet navel oranges. Slice them into rounds and layer them, alternating with a light cream made from low-fat Greek yogurt and orange syrup. The orange syrup is made from the juice and zest of the same oranges used in the base of the dessert, and thickened with honey. Drizzle it over the assembled dessert and top with chopped roasted pistachios.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 medium navel oranges (about 1 kg), grate the zest of 1 orange and set aside
- 2 tablespoons of honey
- 1 cup low-fat Greek yogurt
- 1 tsp. orange blossom water
- 1/4 cup shelled raw pistachios
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Cooking the dish according to the recipe:
- Trim about 1 inch (2.5 cm) off both ends of all 4 oranges; set the ends aside. Place 1 orange cut-side down on a cutting board. Working from the top and moving downward, trim away the peel and white pith. Cut the orange into 3 rounds, each about 1 inch (2 cm) thick, transferring the rounds to a medium bowl. Repeat with the remaining oranges. Refrigerate until ready to use.
- Squeeze the reserved orange ends into a small saucepan. Add the orange zest, honey, and any remaining juice from the cutting board and bring to a boil over medium-high heat. Cook the syrup, shaking the pan occasionally, for about 6 minutes. Toward the end of cooking, the surface of the syrup will be covered with large brownish bubbles. You should have about 1/4 cup of syrup. Cool to room temperature, about 25 minutes.
- Meanwhile, heat a small skillet over medium heat, add the pistachios, and cook, stirring frequently, until fragrant and toasted, about 4 minutes. Let cool, then chop the pistachios.
- In a medium bowl, combine the yogurt, half of the syrup, and orange blossom water.
- In each of 4 shallow bowls, layer 3 orange slices with 1 tablespoon of yogurt mixture, starting with the orange slice and ending with the yogurt. Drizzle with the remaining orange syrup, sprinkle with pistachios, and serve.
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