Ingredients for Tangy Citrus Pots
- Orange Juice
- Fresh Lemon Juice
- Lemon Rind
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- Skim Milk
- Low Fat Plain Yogurt
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How to Make Tangy Citrus Pots
- Zest and juice 2 large lemons and 2 large navel oranges (about 1 cup juice total). Combine the juice, zest, and 1/2 cup granulated sugar in a medium saucepan.
- Bring the mixture to a boil over medium heat. Remove from heat and carefully remove the zest pieces.
- In a small bowl, whisk together 2 tablespoons of cornstarch with 1/2 cup milk until smooth. Gradually whisk this mixture into the citrus juice.
- Return the saucepan to medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil. Simmer for 2-3 minutes, then remove from heat.
- Let the mixture cool slightly before transferring it to a blender. Add 1 cup plain yogurt and blend for 10 seconds until smooth.
- Pour the mixture into individual serving dishes or teacups (or one large bowl). Refrigerate for at least 4 hours, or preferably overnight, until set and completely chilled.
- Before serving, garnish with fresh raspberries (about 1/2 cup).
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
78g
Fat
2g
Carbs
10g
