Jeweled Clementines with Vanilla Sauce

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.

Yield: 6 servings (serving size: about 1/2 cup clementine mixture and about 3 tablespoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 197
  • Calories from fat: 4%
  • Fat: 0.9g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.1g
  • Protein: 3g
  • Carbohydrate: 36.2g
  • Fiber: 3.9g
  • Cholesterol: 2mg
  • Iron: 0.2mg
  • Sodium: 29mg
  • Calcium: 91mg

Ingredients

  • 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)

Preparation

  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.
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