Last week, my very dear friend Mary Lynn came over for lunch. I thought I would have time to make something creative, seasonal and new, but some unexpected busyness took over my morning and before I knew it, it was 11:45am and I hadn’t even set the table. She was due here at 12:30pm! I had a Rachael Ray moment: only 30 minutes to make this lunch!
A quick look in the fridge and I thanked god for those gorgeous blood oranges I’d bought a few days before.
While dashing around to set the table, I planned the menu (talking to myself just like my grandmother use to). We’ll start with a panini: marbled rye bread, avocados, tomatoes and gruyère (I’d been planning on testing that recipe so I had everything on hand!). I’ll serve it with a baby green salad and a balsamic vinaigrette – so we’re good here… What about dessert? It needs to be quick and light – I’m still trying to shed those pounds I accumulated since the holidays!
Blood oranges, Valencia oranges, 0% Greek yogurt and Meyer lemons… That’s it! I’ll make a parfait and drizzle the whole thing with a yummy Meyer lemon syrup – quick for sure, totally scrumptious, fresh, low calorie and so beautiful to look at!
I’ve written several times about citrus fruits (check out Citrus fruits – Power fruits), so I won’t repeat myself here. Suffice it to say I could never live without their deliciousness…
This parfait is so flavorful, so light and so not-sweet, that I’m tempted to splurge and have it for breakfast too!
Note: if you can’t find Meyer lemons, the recipe works just as well with regular lemons. Look at the list of ingredients for the instructions.
Blood Orange Parfait with Meyer Lemon Syrup
active time: 15 min
For the Meyer lemon syrup
- 1/2 cup organic sugar
- peels of 2 Meyer lemons (or regular lemons) – use vegetable hand peeler and peel zest in strips
- 3/4 cup Meyer lemon juice (or 1/2 cup regular lemon juice + 1/4 cup water)
For the parfait
- 2 cups 0% plain Greek yogurt
- 2 blood oranges – peel to the flesh, halve and cut crosswise in 1/4” slices
- 2 Valencia or Navel oranges – peel to the flesh, halve and cut crosswise in 1/4” slices
- herb sprigs as garnish
- Step 1: To make the syrup – Place the sugar, lemon peels and lemon juice in a small pan. Bring to a boil. Reduce heat to medium and simmer for 2 minutes until the sugar is dissolved and the liquid slightly thickens. Remove from heat, and let stand in the pan for 15 minutes. Strain syrup in a bowl and keep at room temperature until ready to use.
- Step 2: Spoon the Greek yogurt in dessert bowls or martini glasses. Top with the orange slices. Drizzle with the Meyer lemon syrup. Garnish with a herb sprig and serve.
Free 30-day trial. No credit card required.
Food & Style Club is Viviane’s new interactive, multimedia cookbook you can make your own. Get exclusive new recipes weekly, add your own recipes, peruse wine notes—even chat directly with Viviane. It’s a cooking class built into every recipe!
The Meyer Lemon Syrup – Step by step
Place the sugar, lemon peels and lemon juice in a small pan.
Bring to a boil. Reduce heat to medium and simmer for 2 minutes until the sugar is dissolved and the liquid slightly thickens.
Remove from heat, and let stand in the pan for 15 minutes.
Strain syrup in a bowl and keep at room temperature until ready to use.
Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.