Recipe - Oranges Inyogurt Cream

32 ounce Plain nonfat yogurt
3 Naval oranges
1 cup Apricot preserves
3 tablespoon Orange juice or Gand Marnier
liqueur
One fourth cup Dried cranberries

Line a large strainer with dampened paper towels. Pour in the yogurt. Set
the strainer over a large bowl. Refrigerate and allow to drain for 46
hours. Discard the whey that is drained from the yogurt (or drink it);
cover the yogurt cheese and refrigerate until needed.

With a vegetable peeler, remove 6 long strips from the skin of the oranges
and set them aside for use as a decoration. Then peel the oranges with a
sharp knife, removing all the skin and white pith so the flesh of the fruit
is totally exposed. Cut the oranges crosswise into One half inch slices, then
halve each of the slices.

Combine the preserves and orange juice or liqueur in a small bowl to create
a sauce.

To serve, divide the sauce among 6 dessert plates, spreading it over the
base of the plates so it coats the center of the plates lightly and is
thicker around the edges. Mound 1/3 One half cup of the yogurt cream in the
center of each plate and arrange the halved orange slices attractively
around the periphery to create a border surrounding the sauce. Sprinkle the
cranberries on top. Cut a 1" lingthwise slit in the center of each of the
reserved orange peels and ppull one end of the peel through the slit to
create a loose loop. Place a peel in the center of each plate as a
decoration.

NOTES : From Jacques Pepin's Simple and Healthy Cooking
Posted to recipeludigest Volume 01 Number 495 by "lbrandau"
lbrandau@intrnet.net on Jan 11, 1998