alive logo

Blood Orange Mousse

Serves 4


    Blood Orange Mousse

    Here’s a dessert with every flavour on the spectrum, including umami, enclosed in a single bite: tart yogurt; a wee bit of sweet, zippy zest; a pinch of salt; and a bit of Chinese spice. Garnished with a poof of cleansing mint, it’s a riot of fused flavours that doesn’t have to be reserved just for dessert. Try it for breakfast with granola!


    Substitute coconut or soy yogurt for the dairy yogurt and add lime zest on top with pomegranate seeds for a Persian twist. The options are unlimited.


    Blood Orange Mousse


    • 3 cups (750 mL) full-fat plain yogurt
    • 3 Tbsp (45 mL) raw sugar
    • 1 Tbsp (15 mL) orange zest
    • 1 tsp (5 mL) Chinese five-spice powder
    • Pinch of salt
    • 2 blood or navel oranges
    • 2 Tbsp (30 mL) toasted pepitas, slightly salted
    • 2 Tbsp (30 mL) toasted flaked coconut
    • 1/4 cup (60 mL) chiffonade fresh mint or basil


    Per serving:

    • calories222
    • protein8g
    • fat9g
      • saturated fat6g
      • trans fat0g
    • carbohydrates31g
      • sugars23g
      • fibre3g
    • sodium148mg



    In bowl, whisk yogurt with sugar, zest, five-spice powder, and salt. Set aside.


    Over bowl to catch juices, cut peel and pith away from citrus. Thinly slice fruit into wheels. Add excess juice to yogurt and stir to combine. In serving dishes, line up citrus wheels against sides of glass, dolloping flavoured yogurt into middle of glasses to hold wheels in place. Sprinkle with toasted pepitas, coconut, and mint. Refrigerate until ready to serve. Easyu2014and yummy!



    SEE MORE »
    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.