Spanish Dessert with Oranges, Yogurt and Crushed Biscuits Recipe
This simple dessert combines yogurt, juicy oranges and crushed biscuits, creating something between a light cream and a layered apple pie in a glass. In Spain, similar yogurt-and-fruit desserts are often served after weekday lunches when no one has time to bake. It’s a great way to use up ripe oranges and satisfy a sweet tooth without spending a long time in the kitchen.
A quick, no-bake dessert inspired by everyday Spanish home cooking, where simple ingredients like yogurt, fruit and biscuits are layered into something that feels both light and satisfying. It’s an easy way to turn ripe oranges into an elegant treat without any baking.
Chef's tips
Use really ripe, sweet oranges – they’re the main source of fruity flavor here. Taste the yogurt mixture before layering and adjust the sweetness with honey to your liking. If you want more texture, don’t crush the biscuits too finely and add the top biscuit layer just before serving.
How to serve
Serve well chilled, in individual glasses or dessert cups. For a more festive look, drizzle a little extra honey on top and add a sprig of mint. This dessert works nicely as a light finish to Mediterranean-style meals with fish, seafood or grilled vegetables.
Ingredients
- thick plain yogurt e.g. Greek-style - 400 g
- orange ripe, sweet - 3 pieces
- butter biscuits plain, crisp - 80 g
- honey or more to taste - 2 tablespoons
- vanillin sugar - 1 teaspoon
- orange zest grated, only the orange-colored part - 1 teaspoon
- flaked almonds optional, for sprinkling - 2 tablespoons
Preparation
- Place the biscuits in a zip-top bag or regular bag and crush them with a rolling pin or your hand until you get fine crumbs with a few larger pieces for crunch.
- Wash the oranges thoroughly in warm water. From one orange, grate a thin layer of zest on a fine grater, taking care not to grate the white, bitter pith.
- Peel all the oranges, removing the peel together with the white pith. Cut the flesh into small cubes, trying to catch the juice that runs out – you can do this over a bowl.
- In a separate bowl, mix the yogurt with the honey, vanillin sugar and grated orange zest. Taste and add more honey if needed, if you like sweeter desserts.
- Prepare 4 glasses or dessert cups. Sprinkle 1–2 tablespoons of crushed biscuits on the bottom of each and press them down lightly with a teaspoon.
- Spoon 2–3 tablespoons of yogurt over the biscuit layer, then add 2–3 tablespoons of chopped oranges with their juice. Repeat the layers until you use up the ingredients, finishing with a layer of yogurt.
- Sprinkle the top of the dessert with the remaining crushed biscuits and flaked almonds, if using.
- Chill the desserts in the fridge for at least 20 minutes so the biscuits soften slightly and the flavors meld. Serve chilled.
Storage
Deser przechowuj w lodówce, przykryty folią spożywczą, do 2 dni. Z czasem herbatniki bardziej zmiękną, a deser będzie miał konsystencję kremu z owocami.
