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| Orange Berry Plate |
(updated March 2016)
This is 67goingon50's "skinnier" version of the classic dessert of fresh orange slices in a sugar and orange liquor syrup, usually served with thick cream. 67's is just as lovely but much better for you - it's very low in sugar and fat. It's also easier on the wallet.
The Lunch Club were startled by its simplicity but raved over it's intense and satisfying flavours.
67 used black molasses sugar because it has higher levels of vitamins and minerals. If you haven't any in stock, try the brownest sugar you have.
Serves: 4-6
Cost: about £2.00
Ingredients:
4-5 supermarket oranges
1/2 punnet strawberries, raspberries, blackberries or blueberries
a generous tablespoon molasses/dark muscovado sugar (opt)
1-2 tbsp orange flavoured liqueur or brandy or cinnamon whiskey or white grape juice (opt)
yoghurt-vanilla cream or 0% fat Greek or yoghurt
Method:
1. Slice off the tops and bottoms of the oranges; the orange should stand up on its own.
2. Using a sharp knife, remove the peel and pith by sliding the knife blade under the top of the peel and allowing the knife to follow the curve down to the bottom.
3. Continue until the peel is gone. Remove any strips of white pith so that the orange is 'naked'.
4. Slice the orange into circles 1/2 cm thick, saving the juices.
5. Layer up the orange segments and berries. Pour over the orange juice and alcohol, if using. Sprinkle each layer with a tiny amount of black molasses sugar. Rest at room temperature for at least half an hour.
6. This is lovely as it is but really gorgeous with yoghurt-vanilla cream or 0% fat Greek or yoghurt or, if no cholesterol issues, single pouring cream.
More fruit deserts on NavBar:Recipes 1
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