Directions:
- In a 1 1/2- to 2-quart pan, mix gelatin and mustard. Stir in 1/2 cup cold water and the grated orange peel. Let stand about 5 minutes, then stir over high heat until boiling, about 2 minutes. Remove from heat.
- Whisk in honey, yogurt, cream, and vanilla until smooth. Pour mixture equally into 6 custard cups or soufflé dishes (6-oz. size). Chill until firm, about 3 hours.
- Garnish desserts with orange slices and serve; or cover airtight and chill up to 1 day, then garnish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1348.25 Kcal (5645 kJ) | ||
| Calories from fat | 345.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.4g | 59% | |
|---|---|---|---|
| Cholesterol | 150.95mg | 50% | |
| Sodium | 520.8mg | 22% | |
| Potassium | 1023.91mg | 22% | |
| Total Carbs | 222.31g | 74% | |
| Sugars | 209.53g | 838% | |
| Dietary Fiber | 3.74g | 15% | |
| Protein | 41.01g | 82% | |
| Vitamin C | 76.2mg | 127% | |
| Iron | 0.6mg | 3% | |
| Calcium | 560.3mg | 56% | |
| Amount Per 100 g | |||
| Calories | 150.21 Kcal (629 kJ) | ||
| Calories from fat | 38.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.28g | 59% | |
|---|---|---|---|
| Cholesterol | 16.82mg | 50% | |
| Sodium | 58.02mg | 22% | |
| Potassium | 114.07mg | 22% | |
| Total Carbs | 24.77g | 74% | |
| Sugars | 23.34g | 838% | |
| Dietary Fiber | 0.42g | 15% | |
| Protein | 4.57g | 82% | |
| Vitamin C | 8.5mg | 127% | |
| Iron | 0.1mg | 3% | |
| Calcium | 62.4mg | 56% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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