Clementines with Vanilla Sauce (Cooking Light, December 2000)


3 TB sugar

1/4 C white wine vinegar

1/2 C Grand Marnier (or other orange-flavored liqueur)

4 C clementine sections (about 12 clementines)

1 TB fat-free milk

1 (8 oz) carton vanilla low-fat yogurt

Mint sprigs (optional)

Combine sugar and vinegar in small, heavy saucepan. Bring to a boil; cook 6 minutes or until amber brown. Remove from heat; stir in liqueur.

Place clementine sections in large bowl; pour sugar mixture over sections. Cover and chill 2 hours, stirring occasionally. Combine milk and yogurt, stirring with whisk. Spoon clementine mixture into individual bowls or stemmed glasses (martini glasses work nicely here), and top with yogurt mixture. Garnish with mint sprigs, if desired.

Yield: 6 servings (serving size about 1/2 C clementines and about 3 TB sauce)

Calories: 197 (4% from fat); Fat 0.9g, Cholesterol 2mg, Carbohydrate 36.2g, Sodium 29mg, Protein 3g, Fiber 3.9g