Desserts and Sweets
Recipe Type: Desserts and Sweets
Prep: 15 minutes Cook: 41 minutes Chill time: 3 hours, 30 minutes Yield: 8 servings 1/2 (14.1-ounce) package refrigerated pie crust, softened* 1/4 cup fresh orange juice 1/2 cup granulated sugar 1 teaspoon grated orange zest 5 large egg yolks, beaten 1/2 cup heavy cream 3 navel or regular oranges, thinly sliced (pat dry well with paper towels) 1/3 cup confectioner’s sugar 1. Preheat oven to 450°F. Prepare pie crust as directions are stated on the package for One-Crust Baked Shell using 10-inch tart pan with removable bottom. Trim edges, if necessary. Bake in preheated oven 9 to 11 minutes…
3/4 cups all-purpose flour 1/2 cup sugar 1 tablespoon freshly grated orange zest 2 eggs 1/2 cup milk, divided 2 tablespoons melted butter, divided 1 teaspoon vanilla extract Sauce: 1/3 cup freshly squeezed orange juice 2 tablespoons granulated sugar 1 teaspoon freshly grated orange zest 2 tablespoons orange liqueur, optional 2 oranges, peeled and sectioned For the crepes: 1. In a large mixing bowl, whisk together flour, sugar, orange zest, eggs, 1/4 cup milk, 1 tablespoon butter and vanilla until blended. 2. Heat an 8-inch nonstick crepe pan or skillet over medium heat. Pour 3 tablespoons batter into pan; quickly…
Prep: 20 minutes Yield: 4 servings 2 blood oranges or tangerines, peeled and thinly sliced 1 pink grapefruit, peeled and thinly sliced 1 navel orange, peeled and thinly sliced 2 tablespoons finely chopped fresh mint 1/2 cup pomegranate fresh arils 1 tablespoon extra-virgin olive oil 1 tablespoon fresh lime juice 11/2 teaspoons honey (optional) 1. On a large platter combine blood oranges, grapefruit and oranges. Sprinkle with mint and pomegranate arils. 2. Drizzle olive oil and lime juice over salad. Add honey, if desired and serve.
Feel free to double or triple this recipe. Serve topped with granola or chopped nuts, if desired. Prep: 15 minutes Yield: 2 servings 2 (7-ounce) containers nonfat plain Greek-style yogurt 1 tablespoon honey 1 teaspoon grated orange zest 11/2 cups orange sections (about 2 large oranges) 1 cup grapefruit sections (about 1 large grapefruit) 1 cup fresh blueberries 1. In a medium bowl, combine yogurt, honey and orange zest, stirring until blended. Spoon yogurt mixture evenly among 2 serving bowls. Divide oranges, grapefruit and blueberries and serve immediately.