Greek Yoghurt with Condensed Milk & Oranges


Preparation info

  • Difficulty


  • Serves


Appears in

Apples for Jam

Apples for Jam

By Tessa Kiros

Published 2010

  • About

The base of this recipe was given to me — thank you, Ioanna. I added the oranges, but you might like to add another fruit. I sometimes use blood oranges, sometimes ordinary. Whatever sort you use, make sure they are sweet as sweet. You could actually serve this with any other fruit you like, keeping the orange juice and rind for mixing into the yoghurt, and then draping this over any other cut fruit — bananas, mangoes, plums would be beautiful...


  • 2 whole oranges or blood oranges
  • 100 ml( fl oz) sweetened condensed milk
  • finely grated rind and juice of 1 small orange
  • 300 g(10½ oz) greek-style natural yoghurt


Use a small sharp knife to cut away the skin of the oranges, leaving no pith. Slice the oranges into substantial wheels, maybe 5 mm(¼ inch) thick, and then halve those. Put the cut slices in a bowl to collect their juice. If you don’t think they’re very sweet, sprinkle a tablespoon or so of sugar over them.

Put the condensed milk, half of the orange rind and 4 tablespoons of the orange juice in a jug (you can drink the rest of the orange juice). Slowly mix this into the yoghurt, bit by bit. Cover and put in the fridge for a couple of hours until it has set to a very soft and creamy pudding. Serve a few orange slices with a dollop of the yoghurt, some juice dribbled over the top and a tiny hill of left-over rind, just for extra colour.

These are the rabbits that my sister, Ludi, and I tucked tightly into our pockets. We never left home without our rabbits.