Serving Size: 4
A healthy, Pretty Dessert Look for bittersweet chocolate that has at least 70 percent cocoa.
1 1/2 cups Greek Yogurt (Wallaby Organic)
1/4 cup honey (Maisie Jane's)
4 small blood oranges (Organic)
2 ounces bittersweet chocolate, coarsely grated (Dagoba Organic or Ghirardelli)
Cinnamon, for sprinkling (Frontier Co-Op Organic)
**Ingredients found at Orchard Nutrition Center
In a small bowl, blend the greek yogurt with the honey and refrigerate.
Using a small, sharp knife, peel the blood oranges, removing all of the white pith. Working over a bowl, cut in between the membranes to release the orange sections into the bowl; pour off the juice and mix 2-3 teaspoons of the juice into the greek yogurt mixture.
Line up 6 dessert cups or goblets. Add 4 orange sections to each glass. Spoon 2 tablespoons of the sweetened greek yogurt on top, then sprinkle on some of the grated chocolate. Repeat, layering orange sections, yogurt and chocolate once.
Top each trifle with a couple of orange sections, sprinkle with
more grated chocolate and cinnamon, serve.
MAKE AHEAD: The trifle can be refrigerated for up to 4 hours. Sprinkle with cinnamon just before serving.