2 medium navel oranges, about 6 ounces (240 g) each
2 teaspoons (10 g) firmly packed brown sugar
2 teaspoons (10 ml) dry sherry
2 teaspoons (9 g) reduced-fat soft margarine
pinch of ground ginger
Cut each orange in half crosswise. Using a grapefruit knife, carefully cut around fruit in each half to separate it from the peel and membrane, leaving the orange section in the shell. Arrange the orange halves in a small baking dish.
Sprinkle each half with 1/2 teaspoon (2.5 ml) of the brown sugar and sherry. Dot each half with 1/4 of the margarine. Sprinkle each half with cinnamon and ginger. (Can be made ahead to this point).
Just before serving, preheat the broiler. Broil the orange halves 4 inches (10 cm) from the source of heat until hot and bubbly, about 3 minutes. Serve warm, using a dessert spoon.
- Per serving
- 50 calories (21% calories from fat)
- 1 g protein
- 1 g total fat (0.3 g saturated fat)
- 10 g carbohydrate
- 2 g dietary fiber
- 0 cholesterol
- 23 mg sodium
- Diabetic exchanges
- 1 carbohydrate (fruit)