Orange Custard Pudding
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Top with strawberries or blueberries for an extra added touch
  • 1/2 cup of sugar
  • 1/4 cup of cornstartch
  • pinch of salt
  • 1 1/2 cups of fresh squeezed orange juice
  • 3 medium egg yolks, beaten
  • 1 cup of plain yogurt
  • 2 tablespoons of margarine
  • 2 teaspoons of orange peel, finely shredded
  • 2 cups of fresh orange segments
Combine the sugar, cornstarch and salt; then stir in the orange juice.
Cook and stir until bubbly.  Gradually stir 1 cup of the mixture into the yolks.  Return to the pan and cook for a further 2 minutes.  Remove from heat and stir in the yogurt, margarine and shredded orange peel.  Cover and chill.
Stir in orange segments before serving.

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