Greek Yogurt Pudding with Cardamom and Oranges

skinny cardamom yogurt pudding topped with oranges and mint

4.50 from 4 votes

Greek Yogurt Pudding with Cardamom and Oranges

Creamy, light, and refreshing, this Greek yogurt pudding scented with cardamom & vanilla topped with orange segments and homemade cinnamon honey syrup is the perfect ending to a spicy or heavy meal. Because it is made with nonfat Greek yogurt and a minimal amount of added sugar it is also low calorie and WW friendly!

Prep Time20

Cook Time5

Setting Time1 30

Total Time1 55

Course: Dessert

Cuisine: American

Keyword: cardamom dessert, Greek yogurt pudding, Yogurt Pudding

Servings:

Author: Martha McKinnon | Simple Nourished Living

Equipment

Ingredients

1 cup plain non-fat Greek yogurt
2 tablespoons sugar
1/2 teaspoon vanilla
4 teaspoons water
1 teaspoon unflavored gelatin
1/4 teaspoon ground cardamom
2 navel oranges
2 tablespoons mild honey
1/4 teaspoon ground cinnamon

Instructions

In a small bowl, whisk together the yogurt, sugar, and vanilla until sugar is dissolved.
Put water in a very small saucepan and tilt pan so that water is on one side. Sprinkle the gelatin and cardamom evenly over the water and let stand for about one minute to allow the gelatin to soften.
Heat the mixture over low heat, stirring, until gelatin is dissolved, about 30 seconds.
Whisk the hot gelatin into the yogurt until well blended.
Divide the yogurt mixture evenly between 4 small glass dessert dishes or ramekins.
Cover and chill until set, about 1-1/2 hours or overnight.
While the yogurt is chilling, prepare the oranges and syrup. Cut the peel and white pith from the oranges with a sharp knife. Working over a small bowl, cut segments free from membranes from one and one half oranges, letting segments fall into the bowl.
Squeeze 2 tablespoons juice from the remaining half of orange and, if necessary, from membranes into a very small saucepan. Add the honey and cinnamon and stir to combine.
Bring the mixture to a simmer, stirring often and then simmer until reduced to about 2 tablespoon (about 1 minute). Add orange segments to the syrup, gently stirring to coat. Cool to room temperature, about 10 minutes.
When ready to serve you can un-mold each pudding by running a thin knife around edge of the ramekin to loosen, then dip the ramekin into a bowl of hot water for 30 seconds and invert pudding onto a plate. Spoon syrup over pudding and arrange orange around side.
Or just serve the pudding in the ramekins and top with oranges and and syrup.

Notes

Serving size: 1 yogurt pudding (1/4th recipe)

WW Points: 5

Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)

5 SmartPoints (Green plan)

4 SmartPoints (Blue plan)

4 SmartPoints (Purple plan)

4 PointsPlus (Old plan)

Possible substitutes for ground cardamom:

1/8 teaspoon cinnamon + 1/8 teaspoon ginger
1/8 teaspoon cinnamon + 1/8 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon mace
1/4 teaspoon apple pie spice blend

Nutrition