Orange Slices with Fried Raspberries
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(makes 6 servings)
| 3 | large navel oranges, about 1 1/2 pounds (720 g) total |
| 1 | teaspoon (4 g) reduced-fat margarine |
| 1 | cup (246 g) fresh raspberries |
| 2 | teaspoons (8 g) sugar |
- Using a zester or hand-held grater, remove 2 tablespoons (30 ml) zest from the oranges. Set aside.
- With a small sharp knife, cut peel and white membrane from oranges. Cut oranges crosswise into 6 slices each. Arrange 3 slices on each of 6 dessert plates. Set aside.
- In a heavy skillet, heat margarine over medium-high heat until hot and bubbly. Toss in the raspberries and sugar. Working quickly, shake the pan until the raspberries are hot and coated. Spoon the raspberries over the orange slices and served immediately.
| Per serving: | 62 calories (8% calories from fat), 1 g protein, 1 g total fat (0.1 g saturated fat), 15 g carbohydrates, 4 g dietary fiber, 0 cholesterol, 198 mg potassium, 7 mg sodium |
| Diabetic exchanges: | 1 carbohydrate (fruit) |
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