Orange Gratin

Photo: Johnny Miller; Styling: Sarah Smart

Serve this simple dessert to wow dinner guests--present it in a gratin dish, and serve individually at the table. Peppery ginger is a natural partner for sweet citrus.

Yield: Serves 4
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 25 Minutes
Total: 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 187
  • Fat: 2.3g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.4g
  • Protein: 5.3g
  • Carbohydrate: 40.1g
  • Fiber: 4.3g
  • Cholesterol: 2mg
  • Iron: 0.4mg
  • Sodium: 16mg
  • Calcium: 108mg

Ingredients

  • 2 large navel oranges
  • 1 small ruby red grapefruit
  • 1 large Minneola orange (tangelo)
  • 3 clementines
  • 2 tablespoons sugar
  • 1 tablespoon minced candied ginger
  • 1/2 cup plain 2% reduced-fat Greek yogurt
  • 1 tablespoon orange marmalade
  • 2 tablespoons sliced almonds, toasted

Preparation

  1. 1. Peel oranges, grapefruit, and Minneola orange; cut crosswise into 1/2-inch slices. Peel clementines; cut in half crosswise. Arrange citrus in a single layer on a jelly-roll pan. Sprinkle with sugar and candied ginger.
  2. 2. Preheat broiler to high.
  3. 3. Broil citrus 15 minutes or until lightly charred, rotating pan occasionally. Combine yogurt and marmalade in a small bowl. Divide citrus evenly among 4 shallow bowls. Drizzle evenly with pan juices. Top each serving with 2 tablespoons yogurt mixture and 1 1/2 teaspoons almonds.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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