Grate the peel from the oranges, squeeze the fruit. Boil orange juice with sugar to syrup. Let soaked and squeezed gelatine melt in the warm syrup, stir in orange liqueur and add yogurt. Slightly increase quantity and fold in whipped cream. Fill the yogurt mousse into four moulds and put them in the refrigerator for about one hour to set.
For the sauces, rinse and clean the strawberries and chop all but four. Blend the chopped strawberries together with 50 g sugar and Benedictine liqueur in a hand blender and then strain through a sieve. Peel the kiwis, cut them into small pieces and blend them together with the remaining sugar in a hand mixer.
Turn the yogurt mousse out onto four plates, pour on the sauces and garnish with orange fillets, strawberry slices, whipped cream and chopped pistachios.
* From E-G-Q 3-93
Tip: Use plain or light yogurt as needed!