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Sauce · Breakfast · Yogurt · Vegetarian · Gluten-Free

Clementine Yogurt Sauce

Four ingredients and a spoon. It was made for the gingerbread pumpkin French toast, where something cool and plain is needed against all that spice, but it belongs on most things you'd eat for brunch.

Prep
5 min
Makes
about 1 cup
1×
Equipment
small bowl · zester
A small brown ceramic bowl of pale clementine yogurt sauce flecked with zest and vanilla, with a wooden spoon and a strip of clementine peel

Instructions

  1. Stir. Mix the yogurt, clementine zest, vanilla paste, and maple syrup in a small bowl until the zest is evenly through it.
  2. Chill. Refrigerate until serving. It’s better made the day before, since the zest flavors the yogurt as it sits; give it a quick stir before serving.

Serving ideas

  • On the Gingerbread Pumpkin Baked French Toast with pomegranate arils, which is what it was made for.
  • On pancakes or waffles in place of whipped cream.
  • Spooned over a bowl of pomegranate, berries, or sliced pears, with a little granola for crunch.
  • A dollop on a slice of pumpkin bread, gingerbread, or spice cake.
  • Alongside baked apples or roasted pears.

Notes

  • A navel orange works in place of the clementine; use about half its zest.
  • For a sweeter sauce, add maple syrup a teaspoon at a time. It should taste barely sweet on its own; whatever it’s served on brings the rest.