Liqueur adds touch of flavor Good for you

November 27, 1991|By Sherrie Ruhl | Sherrie Ruhl,Evening Sun Staff

CALORIE-LADEN TREATS are a constant temptation during the holiday season. This orange glacee recipe, a combination of frozen yogurt, oranges and Grand Marnier, is elegant enough for the most discerning dieter.

The Grand Marnier can be omitted and orange extract substituted, if you like.

We decided to splurge -- it is after all the holiday season -- and doubled the recipe. We packed the doubled orange glacee filling into four oranges instead of eight, piling the extra filling on top. Then we garnished the whole shebang with a sprig of mint.

Wafer or sugar cookies would also make a nice accompaniment to this dessert.

Recipes are adapted from "The Chez Eddy Living Heart Cookbook" edited by Babette Fraser; Prentice Hall Press -- 1991, $25.

Orange Glacee

3 cups homemade vanilla frozen yogurt, recipe below

4 medium navel oranges

4 teaspoons Grand Marnier

Mint sprigs for garnish

From the stem end of each orange, cut off a thin slice, no more than one-eighth-inch thick. This makes a fat base for the orange cup. From the bud end, remove a thick slice, about one-half inch thick; this will be the cap.

Lift off the cap and place it, rind down, on cutting board. With a small spoon scrap out all the flesh inside the cap and then inside the orange. Reserve the orange flesh in a bowl, taking care to remove any remaining pith. The pith is the bitter white rind attached to the orange skin of the orange.

Cut out the inside stem remaining in the orange cup with a small knife.

Freeze the orange shells and caps overnight. Stir Grand Marnier into the orange pulp and refrigerate overnight.

Puree the chilled, marinated fruit pulp and liquid in a blender or food processor for two minutes or until smooth in texture.

In a bowl, very rapidly whisk together the pureed fruit and frozen yogurt. Remove the frozen shells and caps from the freezer. Fill the shells completely with the yogurt mixture, mounding any extra on top if desired.

Place orange skin cap on top. Immediately return the filled orange shells to the freezer and let sit for at least five hours or overnight. Garnish with mint sprigs, orange slices, kiwi or other fruit before serving.

Homemade Vanilla Frozen Yogurt

1 pint nonfat vanilla yogurt

2 tablespoons liquid fructose (available in some grocery stores or health food stores)

1/4 teaspoon vanilla extract

In a large bowl, whisk together all ingredients until well blended. Freeze in an ice cream maker according to manufacturer's directions.

Serves four. Each orange, using the original recipe, has about 106 calories, 0 fat, 1 milligram cholesterol, 4 grams protein, 21 grams carbohydrates and 33 milligrams sodium

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