1. Over a glass measuring cup, cut the oranges into segments, catching the juice in the cup. Lightly oil six 1-cup dessert glasses, ramekins, or gelatin molds. Divide three-fourths of the orange segments among the glasses, reserving the rest for garnish. Add enough orange juice to the measuring cup to reach 3¾ cups. Cover and refrigerate the reserved orange segments.

2. Pour ½ cup of the orange juice in a small heatproof bowl. Sprinkle in the gelatin. Let stand for 5 minutes, until the juice has absorbed the gelatin. Place the bowl in a small frying pan of simmering water. Stir constantly until the gelatin is completely dissolved. Stir about ½ cup of the orange juice into the softened gelatin, then mix this back into the measuring cup of juice.

3. Divide the gelatin mixture among the dessert cups. Refrigerate for at least 2 hours, or until set.

4. Top each serving with yogurt and a few reserved orange segments, and serve chilled.

Variation

Grapefruit Gelatins

Substitute 1 or 2 grapefruits, depending on size, for the oranges. Use grapefruit juice or a mixture of grapefruit and orange juice.