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Photo: Johnny Miller; Styling: Sarah Smart

Orange Gratin

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.

Cooking Light JANUARY 2014

  • Yield: Serves 4
  • Hands-on:25 Minutes
  • Total:35 Minutes

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. 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.

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.

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
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