Blood orange and lemon yoghurt cups

ingredients

• Blood orange and lemon yoghurt cups

  • 1 vanilla bean
  • 1/3 cup (75g) low gi caster (superfine) sugar
  • 1/2 cup (125ml) water
  • 4 wide strips lemon rind
  • 1 tablespoon lemon juice
  • 2 blood oranges (360g), peeled, sliced
  • 2 medium oranges (480g), peeled, sliced
  • 3 cup (840g) greek-style yoghurt
  • 1/4 cup loosely packed fresh mint leaves

method

• Blood orange and lemon yoghurt cups

  • 1

    Split vanilla bean in half lengthways; scrape seeds into a small saucepan. Add vanilla bean to pan with sugar, the water and rind; bring to the boil. Reduce heat; simmer 6 minutes or until syrup has thickened slightly. Cool. Discard vanilla bean; stir in juice.

  • 2

    Combine orange slices and sugar syrup in a medium bowl.

  • 3

    Spoon yoghurt into four 1¼ cup (310ml) serving glasses; top with oranges, syrup and rind. Serve topped with mint.

notes

The syrup can be made 4 hours ahead and combined with the oranges; refrigerate, covered, until needed.