Strain
the orange juice mixture into the yogurt and mix until fully incorporated.
Pour
orange juice mixture into your popsicle mold of choice and freeze!
Not exact matches
Directions: Preheat oven to 350 degrees, lightly oil and flour a 9 ″ cake pan / Sift cornmeal, flour, baking powder, and salt
into a bowl / Whirl almonds and sugar together in a food processor until almonds are finely ground / Add flour
mixture to the sugar and almond
mixture, process briefly to mix / Grate
orange (about 1 T) and
juice the
orange (about 1/3 C) and add to dry ingredients along with eggs, oil and water / Process for 15 or 20 seconds, scrape the sides and whirl again just briefly / This is a thin batter / Pour
into prepared pan and bake for 40 - 45 minutes, or until toothpick comes out clean when tested.
Add the butter and
orange juice and, if working by hand, cut the butter
into the flour
mixture using 2 knives or a pastry cutter (if using a food processor, pulse 15 - 20 times or until it forms a rough crumb).
Whisk the eggs, honey, olive oil and
orange juice together, then gradually beat
into the dry
mixture.
Cut an
orange in half, and squeeze the
juice of half of it
into the muddled
mixture.
Zest the rind from the reserved half
orange into the
mixture and squeeze in the
juice.
In another smaller bowl, whisk together the egg, heavy cream and
orange juice, then pour it
into the flour
mixture while gently stirring just until a dough forms.
Cut the celeriac in half lengthwise, finely slice, then cut
into very fine matchsticks, adding them to the
orange juice mixture in the bowl as you go to prevent them from browning — you may need to add a little more
juice to coat the celeriac but take care not to add too much or the dressing will be too thin.