Oranges Grand Mariner
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(makes 4 servings)
| 2 | 16-ounce (450 g) navel oranges |
| 2 | cups (455 g) no sugar added vanilla ice cream |
| 2 | tablespoons (30 ml) Grand Marnier or other orange liqueur |
- Cut the oranges in half crosswise. Using a grapefruit knife, carefully cut around the fruit in each half to separate the sections from the peel and membrane. Lift out the fruit. Hold the orange over a bowl to catch the juice as you cut and lift the segments free.
- Using a sharp knife, remove the membranes, leaving the white pith next to the peel (this will help keep the shell stable). Place the empty orange halves on a freezer proof dish, removing a thin slice from the bottom to keep them upright.
- Place the ice cream in a bowl and allow it to soften. Combine with the orange sections, any juice that accumulated, and the Grand Marnier.
- Spoon the mixture into the empty orange shells and freeze until ready to serve. If frozen solid, allow 10 to 15 minutes out of the freezer before serving. Place each filled orange shell on a dessert plate and serve.
| Per serving: | 181 calories (1% calories from fat), 5 g protein, trace total fat (0 saturated fat), 40 g carbohydrate, 4 g dietary fiber, 0 cholesterol, 52 mg sodium |
| Exchanges: | 3 carbohydrate (2 fruit, 1 skim milk) |
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