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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!



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