Tangy Orange Yogurt Dessert Recipes

ORANGE CREAMSICLE FROZEN YOGURT RECIPE

Steps:

• Whisk together yogurt, orange juice, zest, and sugar in a mixing bowl until sugar has completely dissolved. Add lemon juice and salt in 1/4 teaspoon increments, until flavor tastes balanced between sweet and tart. Chill in an ice bath or refrigerate until yogurt registers at least 40°F on an instant-read thermometer.
• Churn yogurt in ice cream machine according to manufacturer's instructions. Transfer ice cream to airtight container and chill in freezer for at least 4 to 5 hours before serving.

FRESH ORANGE AND YOGURT TART

Steps:

• In a food processor, pulse almonds, granulated sugar, and 1/2 teaspoon salt until finely ground. Add flour; pulse to combine. Add butter and pulse until mixture is crumbly and holds together when squeezed. Press crumbs in bottom and up side of an 8-inch fluted tart pan with a removable bottom. Freeze 15 minutes. (To store, cover and freeze, up to 1 month.)
• Preheat oven to 350 degrees. Place tart pan on a rimmed baking sheet and bake until crust is golden brown and set, 30 to 35 minutes. Let cool on a wire rack 10 minutes, then remove tart ring and let cool completely.
• In a small bowl, sprinkle gelatin over 2 tablespoons cold water and let stand 5 minutes. In a small saucepan, warm half-and-half over medium. When it begins to steam, add gelatin mixture and stir until dissolved, about 1 minute. In a medium bowl, whisk together yogurt, brown sugar, and pinch of salt. Stir warm half-and-half mixture into yogurt mixture. Pour filling into cooled tart shell and refrigerate until set, 2 hours (or up to 1 day).
• With a sharp paring knife, slice off ends of oranges. Following curve of fruit, cut away peel, removing as much white pith as possible. Slice oranges into 1/4-inch-thick rounds and remove any seeds. Just before serving, arrange orange slices on top of tart.

ORANGE FROZEN YOGURT

Steps:

• Peel the oranges and place in a blender with the yogurt, sugar and lemon juice. Blend till smooth.
• Pour into a freezer proof dish or container and freeze for 1 hour, till yogurt is solid. Remove from the freezer and allow to soften slightly before serving.

TANGY ORANGE SNICKERDOODLES

Steps:

• Pre-heat oven to 375.
• In mixing bowl cream together the butter, shortening, zest, salt, Tang and vanilla. Beat in the sugar, then the eggs, one at a time, beating well after each addition.
• Whisk together the flour, nutmeg, baking soda, and baking powder. Add the flour mixture to the wet ingredients alternately with the sour cream/yogurt and orange juice, beginning and ending with the flour and adding the sour cream or yogurt in three additions.
• Combine the sugar, cinnamon and Tang powder in a small bowl.
• Let the dough chill for about 15 minutes. (We can't wait very long!) Then roll into balls and coat in the cinnamon-sugar mixture. Place on a cookie sheet about 2 inches apart. Slightly flatten with the bottom of a glass, or the palm of your hand.
• Bake for 10 minutes, or until there is a hint of golden at the edges. Cool for 5 minutes on a wire rack.