Spiced Oranges With Greek Yogurt Whip
Note: This recipe is easily expanded to serve a crowd or can be cut back for an indulgent and lovely dessert for one. The Greek yogurt is tangy and rich, especially the whole milk variety, but 2 percent or nonfat will work equally well. To toast the almonds, preheat the oven to 350 degrees and spread the almonds on a pan and bake until fragrant, about 2 to 4 minutes. From Beth Dooley.
• 4 medium navel oranges (such as Cara Cara)
• 1 cinnamon stick
• 1 tbsp. cloves
• 2 c. Greek yogurt
• 2 to 3 tbsp. honey, or more to taste
• Toasted nuts for garnish, optional
• 1/4 c. slivered almonds, toasted (see Note)
Peel the oranges and slice into wheels, being careful to catch any juice. Place all in a medium bowl. Add the cinnamon stick and cloves. Cover and refrigerate overnight.
In a medium bowl, whisk the yogurt with the honey.
To serve, remove and discard the cinnamon sticks and cloves. Spoon the yogurt into individual bowls or a large serving bowl. Arrange the orange slices over the yogurt and drizzle the juice over all. Scatter the almonds over the top right before serving.
Nutrition information per serving:
Calories 230 Fat 7 g Sodium 50 mg
Carbohydrates 30 g Saturated fat 2 g Total sugars 26 g
Protein 16 g Cholesterol 10 mg Dietary fiber 4 g
Exchanges per serving: ½ milk, 1 fruit, ½ carb, 2 lean protein, ½ fat.