I halved the recipe and made it for dessert tonight for my husband and myself. I have to agree with the prior review that mentions difficulty with eating this dish gracefully. It is a bit awkward to maneuver and I found that the ginger sticks to the teeth after it is heated. All that being said, it is tasty and fairly healthy , so it's worth working out the details .
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.
More From Cooking Light
Total: 35 Minutes
- 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
- 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
- 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. Preheat broiler to high.
- 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.
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