Cardamom Yogurt Pudding With Honeyed Oranges

1. 1

   In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved.

2. 2

   In a small bowl, whisk yogurt, sugar, vanilla and cardamom until sugar is dissolved. Whisk in gelatin mixture. Refrigerate, covered, about 2 hours or until soft-set.

3. 3

   Meanwhile, place a small strainer over a bowl. Cut a thin slice from the top and bottom of two oranges; stand oranges upright on a cutting board. With a knife, cut off peel and outer membrane from each orange. Working over strainer, cut along the membrane of each segment to remove fruit. Place orange sections in strainer.

4. 4

   Squeeze juice from remaining oranges; transfer to a small saucepan. Stir in honey, cinnamon and juice drained from orange sections. Bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 9-12 minutes or until syrupy. Remove from heat; gently stir in orange sections. Cool completely.

5. 5

   To serve, alternately layer orange and yogurt mixtures into four dessert dishes.

* Per serving · 4 servings · Values may vary.