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
ground cinnamon
pinch of ground ginger

Directions

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.

Nutritional Facts

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)

Serving Size

1