Creamy Orange Yoghurt Pots recipe
A bright, refreshing dessert with tangy yoghurt and orange juice layered into light, creamy pots. A spoonful of jam adds sweetness and a simple fruity finish.
10 min · Easy · British Jump to method
Ingredients
- 300g Yoghurt
- 60ml Orange Juice
- 2 tbsp Jam
| Nutrition | Per serving |
|---|---|
| Calories | 140 kcal |
| Protein | 10 g |
| Carbohydrates | 19 g |
| Fat | 3 g |
| Saturated fat | 1.8 g |
| Fibre | 0.2 g |
| Sugar | 18 g |
| Sodium | 0.1 mg |
Why this works
A light, protein-containing dessert that is relatively low in fat but moderately high in free sugars from the jam and orange juice.
Protein from yoghurt. Yoghurt contributes a useful amount of protein, which supports satiety and muscle repair.
Calcium source. Dairy yoghurt provides calcium, important for bone health and normal muscle function.
Sugar content. Most of the sugar comes from jam and orange juice, so this is not a low-sugar dessert.
Method
- Stir the yoghurt with the orange juice until smooth and lightly flavoured.
- Warm the jam in a small pan for 1 minute, just enough to loosen it.
- Spoon half the yoghurt mixture into serving glasses, then drizzle over some jam.
- Add the remaining yoghurt mixture and finish with the last of the jam on top.
- Chill for a few minutes before serving, or serve straight away.
Prefer the classic version? Jam and Yoghurt Layered Pots
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