Orange Napoleon

Ingredients:

• 4 medium navel oranges (about 1 kg), grate the zest of 1 orange and set aside
• 2 tablespoons of honey
• 1 cup low-fat Greek yogurt
• 1 tsp. orange blossom water
• 1/4 cup shelled raw pistachios

Preparation:

1. Trim about 1 inch (2.5 cm) off both ends of all 4 oranges; set the ends aside. Place 1 orange cut-side down on a cutting board. Working from the top and moving downward, trim away the peel and white pith. Cut the orange into 3 rounds, each about 1 inch (2 cm) thick, transferring the rounds to a medium bowl. Repeat with the remaining oranges. Refrigerate until ready to use.
2. Squeeze the reserved orange ends into a small saucepan. Add the orange zest, honey, and any remaining juice from the cutting board and bring to a boil over medium-high heat. Cook the syrup, shaking the pan occasionally, for about 6 minutes. Toward the end of cooking, the surface of the syrup will be covered with large brownish bubbles. You should have about 1/4 cup of syrup. Cool to room temperature, about 25 minutes.
3. Meanwhile, heat a small skillet over medium heat, add the pistachios, and cook, stirring frequently, until fragrant and toasted, about 4 minutes. Let cool, then chop the pistachios.
4. In a medium bowl, combine the yogurt, half of the syrup, and orange blossom water.
5. In each of 4 shallow bowls, layer 3 orange slices with 1 tablespoon of yogurt mixture, starting with the orange slice and ending with the yogurt. Drizzle with the remaining orange syrup, sprinkle with pistachios, and serve.