Frozen Espresso Yogurt With Caramelized Honey Bourbon Oranges

• yogurt "ice cream"
• 1 cup greek yogurt plain, I used the greek gods
• 1 tablespoon espresso powder or instant coffee, decaf
• orange topping
• 1 large orange, zest, fruit and juice
• 4 tablespoons honey bourbon
• 1/8 cup sugar
• 1/8 cup water

1. mix yogurt and espresso together in bowl, cover with plastic wrap and freeze 1 hour, stir, freeze 1/2 hour, stir, freeze 1/2 hour
2. zest orange, cut off rind, do not peel, you want to cut off all the pith and skin, then cut out fruit from between skin sections. squeeze rest of fruit to get out all the juices, add boubon to juice and fruit.
3. 15 minutes before yogurt is ready, put zest and juice/bourbon (not thefruit) in a sauce pan with sugar and water.stir till sugar is mostly desolved and heat over medium heat, do not stir again. 5 minutes
4. add remaining fruit to sauce and continue to cook, it may be a low boil, until sauce thickens to a caramel consistancy.
5. stir yogurt one last time and scoop into 2 small bowls, pour sauce over and enjoy!

cream, greek yogurt, espresso powder, orange topping, orange, honey bourbon, sugar, water

Taken from food52.com/recipes/11355-frozen-espresso-yogurt-with-caramelized-honey-bourbon-oranges (may not work)