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Jeweled Clementines with Vanilla Sauce

Becky Luigart-Stayner
Yield 6 servings (serving size: about 1/2 cup clementine mixture and about 3 tablespoons sauce)
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.


  • 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)

Nutrition 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

How to Make It

  1. 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.

  2. 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.