Low-Cal Orange Dessert Cups

Some desserts work because they're rich and indulgent. This one works because it's bright and light and tastes exactly like what you want after a big dinner: something citrusy and cold and just sweet enough. The orange shell doubles as a bowl, the filling is Greek yogurt dressed up with zest and honey, and the whole thing looks like it came from a restaurant that cares about presentation.

The appeal here is not just the calorie count, though landing under 150 calories per serving while still tasting like dessert is a real win. Greek yogurt, when it's good Greek yogurt (full-fat or 2%, thick and tangy), has a richness that plays well against sweet honey and fragrant zest. The orange cup keeps everything chilled and adds a little juice to the base of each serving as you eat.

This is the kind of dessert that works for a weeknight when you want something sweet but don't want to turn on the oven, and it also works as the ending to a dinner party when you want to look like you thought about it. Fifteen minutes of work, minimal dishes, no cooking.

Ingredients

• 3 large navel oranges
• 1 cup plain Greek yogurt, full-fat or 2% (full-fat gives you a creamier result)
• 1 tablespoon honey, plus more for drizzling
• 1 teaspoon orange zest (from one of the oranges you're halving)
• 1/4 teaspoon vanilla extract
• Whipped cream for topping
• Fresh mint leaves for garnish

Instructions

1. Zest one of the oranges before cutting into it. It's much easier to zest a whole orange than a cut one. Set the zest aside.

2. Cut all three oranges in half crosswise, giving you 6 halves. Use a small sharp knife or grapefruit spoon to scoop out the flesh. Keep the flesh. You can eat it as a snack or squeeze the juice out and add a tablespoon of it to the yogurt filling.

3. Pat the inside of each orange shell dry with a paper towel so the filling sits cleanly in the cup and doesn't get watery.

4. In a small bowl, stir together the Greek yogurt, honey, orange zest, and vanilla extract. Taste it. If you want it sweeter, add another drizzle of honey. More citrus punch, more zest.

5. Spoon the yogurt mixture into each orange cup, filling to just below the rim. About 2 to 3 tablespoons per cup depending on the size of your oranges.

6. Add a small dollop of whipped cream to the top of each cup. Tuck a fresh mint leaf alongside the cream.

7. Serve immediately, or refrigerate for up to an hour before serving. Beyond an hour, the orange cups start to weep a little juice into the filling, which is not a disaster but it does dilute the texture slightly.

Tips

If you want to prep these slightly ahead, fill the cups and refrigerate them uncovered for up to 1 hour. Add the whipped cream and mint right before serving.

For a version that feels more dinner-party appropriate, stir a teaspoon of Cointreau or Grand Marnier into the yogurt. It rounds the whole thing out in a way that's hard to explain but easy to taste.

The orange cup format also works with other fillings. Sorbet, mousse, or a simple honey-cinnamon ricotta all sit well in the same shell. Once you have the technique down, it's a presentation trick you'll keep in your back pocket.