Orange Cups with Lemon Cream
This dish must be served the same day it’s prepared, or the filling will start to separate.
Serves: 4Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy
- 4 large oranges
- Grated zest of 1 lemon
- 1⁄3 cup light whipping cream
- 1⁄2 cup vanilla yogurt
- With a sharp knife, cut the stem end off of each orange to expose the flesh. Reserve tops for garnish. Remove the flesh (with the help of a grapefruit spoon) and chop finely, then place in a bowl. Set the peels aside.
- Mix the lemon zest with the chopped orange flesh. In a separate bowl, whip the cream until it is stiff. With a rubber spatula, fold the yogurt into the whipped cream. Add the cream mixture to the chopped oranges, and stir gently to mix. Very thinly slice the bottom off each orange shell so they sit level on a plate.
- Fill all the shells with the orange mixture, then place on a serving plate. Refrigerate the filled shells until ready to serve. Garnish with reserved orange tops.