Jeweled Clementines with Vanilla Sauce

Jeweled Clementines with Vanilla Sauce Recipe
Becky Luigart-Stayner
You can serve this simple dessert in martini or wine-glasses for an upscale holiday touch. Orange juice is an acceptable substitute for Grand Marnier, but the liqueur is what makes this an elegant dessert.


6 servings (serving size: about 1/2 cup clementine mixture and about 3 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 197
Caloriesfromfat 4 %
Fat 0.9 g
Satfat 0.4 g
Monofat 0.2 g
Polyfat 0.1 g
Protein 3 g
Carbohydrate 36.2 g
Fiber 3.9 g
Cholesterol 2 mg
Iron 0.2 mg
Sodium 29 mg
Calcium 91 mg


3 tablespoons sugar
1/4 cup white wine vinegar
1/2 cup Grand Marnier (orange-flavored liqueur)
4 cups clementine sections (about 12 clementines)
1 tablespoon fat-free milk
1 (8-ounce) carton vanilla low-fat yogurt
Mint sprigs (optional)


Combine sugar and vinegar in a small, heavy saucepan. Bring to a boil; cook 6 minutes or until amber brown. Remove from heat; stir in liqueur.

Place the clementine sections in a large bowl; pour sugar mixture over sections. Cover and chill 2 hours, stirring occasionally. Combine milk and yogurt, stirring with a whisk. Spoon clementine mixture into individual bowls or stemmed glasses, and top with the yogurt mixture. Garnish with mint, if desired.


December 2000
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