Squeeze an orange and measure 5 tablespoon. Halve the second orange, cut a slice from each half for decoration and cut off the peel from the remaining halves and fillet the orange halves.
Soak the gelatine in cold water. Heat the orange juice and dissolve the gelatin in it. Mix the powdered sugar, orange juice and yoghurt together and put the cream in the refrigerator. Whip the cream until stiff. When the cream begins to set, fold in the whipped cream.
Divide the orange fillets into two bowls, pour the yoghurt mixture over them and chill again. Decorate with the orange slice, chocolate hearts and fresh mint before serving.
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