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Obesity Discussion · 01-30-06, 03:38 AM

Orange slices with citrus syrup
Dietitian's tip: Several orange flavors are combined here to add intensity and depth to fresh orange slices. If you prefer a nonalcoholic version, simply leave out the liqueur; the syrup is still be rich and satisfying. Using calcium-fortified orange juice increases the calcium content of this dessert.

SERVES 4
Ingredients
4 oranges
Zest (outermost skin) of 1 orange, cut into julienne 4 inches long and 1/8 inch wide

For the syrup
1 1/2 cups fresh orange juice, strained
2 tablespoons dark honey
2 tablespoons orange liqueur, such as Grand Marnier or Cointreau (optional)
4 fresh mint sprigs

Directions
Working with 1 orange at a time, cut a thin slice off the top and the bottom, exposing the flesh. Stand the orange upright and, using a sharp knife, cut off the peel, following the contour of the fruit and removing all the white pith and membrane. Cut the orange crosswise into slices 1/2-inch thick. Transfer to a shallow nonaluminum bowl or dish. Repeat with the remaining oranges. Set aside.

In a small saucepan over medium-high heat, combine the julienne zest with water to cover. Bring to a boil and boil for 1 minute. Drain and immediately plunge the zest into a bowl of cold water. Set aside.

To make the syrup, combine the orange juice and honey in a large saucepan over medium-high heat. Bring to a boil, stirring to dissolve the honey. Reduce the heat to medium-low and simmer, uncovered, until the mixture thickens to a light syrup, about 5 minutes. Drain the orange zest and add to the syrup. Cook until the zest is translucent, 3 to 5 minutes.

Pour the orange syrup mixture over the oranges. Cover and refrigerate until well chilled, or for up to 3 hours.

To serve, carefully divide the orange slices among individual plates. Pour the syrup and zest over the orange slices, dividing it evenly. Drizzle each serving with 1 1/2 teaspoons of the orange liqueur, if using. Garnish with the mint and serve immediately.

Nutritional Analysis(per serving)Calories 163 Cholesterol 0 mg
Protein 2 g Sodium 1 mg
Carbohydrate 37 g Fiber 3 g
Total fat < 1 g Potassium 417 mg
Saturated fat 0 g Calcium 65 mg
Monounsaturated fat 0 g

MAYO CLINIC HEALTHY WEIGHT PYRAMID SERVINGS
Fruits 3

Your healthy weight pyramid: A tool for weight loss
A sample menu using the Mayo Clinic Healthy Weight Pyramid
DIABETES MEAL PLAN EXCHANGES
Fruits 2 1/2

Your diabetes meal plan: Exchange lists
DASH EATING PLAN SERVINGS
Fruits 1
Sweets 1

http://www.mayoclinic.com/health/hea...ecipes/NU00330

01-30-06, 03:38 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,906 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Orange slices with citrus syrup Orange slices with citrus syrup Dietitian's tip: Several orange flavors are combined here to add intensity and depth to fresh orange slices. If you prefer a nonalcoholic version, simply leave out the liqueur; the syrup is still be rich and satisfying. Using calcium-fortified orange juice increases the calcium content of this dessert. SERVES 4 Ingredients 4 oranges Zest (outermost skin) of 1 orange, cut into julienne 4 inches long and 1/8 inch wide For the syrup 1 1/2 cups fresh orange juice, strained 2 tablespoons dark honey 2 tablespoons orange liqueur, such as Grand Marnier or Cointreau (optional) 4 fresh mint sprigs Directions Working with 1 orange at a time, cut a thin slice off the top and the bottom, exposing the flesh. Stand the orange upright and, using a sharp knife, cut off the peel, following the contour of the fruit and removing all the white pith and membrane. Cut the orange crosswise into slices 1/2-inch thick. Transfer to a shallow nonaluminum bowl or dish. Repeat with the remaining oranges. Set aside. In a small saucepan over medium-high heat, combine the julienne zest with water to cover. Bring to a boil and boil for 1 minute. Drain and immediately plunge the zest into a bowl of cold water. Set aside. To make the syrup, combine the orange juice and honey in a large saucepan over medium-high heat. Bring to a boil, stirring to dissolve the honey. Reduce the heat to medium-low and simmer, uncovered, until the mixture thickens to a light syrup, about 5 minutes. Drain the orange zest and add to the syrup. Cook until the zest is translucent, 3 to 5 minutes. Pour the orange syrup mixture over the oranges. Cover and refrigerate until well chilled, or for up to 3 hours. To serve, carefully divide the orange slices among individual plates. Pour the syrup and zest over the orange slices, dividing it evenly. Drizzle each serving with 1 1/2 teaspoons of the orange liqueur, if using. Garnish with the mint and serve immediately. Nutritional Analysis(per serving)Calories 163 Cholesterol 0 mg Protein 2 g Sodium 1 mg Carbohydrate 37 g Fiber 3 g Total fat < 1 g Potassium 417 mg Saturated fat 0 g Calcium 65 mg Monounsaturated fat 0 g MAYO CLINIC HEALTHY WEIGHT PYRAMID SERVINGS Fruits 3 Your healthy weight pyramid: A tool for weight loss A sample menu using the Mayo Clinic Healthy Weight Pyramid DIABETES MEAL PLAN EXCHANGES Fruits 2 1/2 Your diabetes meal plan: Exchange lists DASH EATING PLAN SERVINGS Fruits 1 Sweets 1 http://www.mayoclinic.com/health/hea...ecipes/NU00330 __________________