Orange ginger soy yoghurt parfaits
A delicious orange ginger compote topped with soy yoghurt. Try this for a light dessert or decadent (seemingly!) breakfast.
1 tbs, finely grated
Plain soy yoghurt, (up to 3% sugar)
2 cup(s), (480g)
1 tbs, toasted
1 tbs, finely chopped
- Using a vegetable peeler remove all skin and pith from oranges. Cut into segments over a small bowl, to catch juice. Reserve juice. Cut segments in half and squeeze membranes over bowl to catch extra juice.
- In a medium bowl, combine orange segments, syrup, reserved juice and ginger. Spoon ½ cup yoghurt into small glasses, top with ¼ compote, almonds and mint.
For a pretty presentation, you can layer the yoghurt and compote in parfait glasses and garnish with almonds and mint to serve. Compote can be made the day before. To serve as a dessert stir in a little maple syrup and orange zest in with the plain yoghurt before topping with compote.