Roasted Citrus Yogurt
I have been a yogurt woman for decades. Even before it became as popular and ubiquitous as it is today. I mentioned it last week in a post about muffins.
Back in the day, at least where lived, there was only one brand of yogurt to buy — Dannon — and just a few flavors. No mango that I recall, or key lime, and most certainly no salted caramel.
My favorite was prune, which disappeared even before yogurt became au courant because, I’m guessing, there were maybe two or three people in the entire world other than me, who loved it.
I wish there was a good prune yogurt today (there is one brand but it contains gelatin, which I don’t want in my yogurt). I confess to buying plain yogurt and occasionally adding a blob or two of prune lekvar. For those who haven’t tried that — it’s awesome.
In fact, I almost never buy flavored yogurt, other than Chobani Passion Fruit flavored, because, after prune that is my top choice. I almost always get a large tub of unflavored Greek-style, so I can create my own flavors. Like prune.
This being winter, when citrus fruit is the best that a supermarket can offer (I do not buy out of season summer fruit!) I decided to prepare a citrusy flavor blend for my yogurt breakfast: roasted grapefruit and oranges, a touch of honey and butter, a texture crunch by way of toasted almonds.
Delicious. I’ve made this with all-oranges too. Equally delicious (substitute 4-5 oranges for the grapefruit).
Roasted Citrus Yogurt
2 large grapefruit
4 oranges
2 tablespoons butter
3 tablespoons honey
2-1/2 cups plain Greek style yogurt
1/4 cup chopped toasted almonds
Preheat the oven broiler. Remove the skin and pith from the fruit. Cut the fruit into bite size chunks and place the chunks on a parchment lined baking sheet. Heat the butter and honey in a small pan over medium heat. When the butter has melted, stir the mixture to blend the ingredients and pour the mixture over the fruit and toss to coat each piece. Broil the fruit for about 6 minutes, tossing once, or until lightly crispy. Remove the fruit from the oven and set aside to cool. Spoon layers of the fruit and yogurt into 6 serving bowls. Sprinkle the nuts on top.
Makes 6 servings