In Sea­son

Bright and juicy or­anges add a ray of sun­shine to frosty win­ter days.

Taste of Home - - Contents -

•En­joy the ver­sa­til­ity of ev­ery­one’s fa­vorite cit­rus fruit.

It’s cit­rus time, and fresh or­anges are stacked in abun­dance in mar­kets ev­ery­where. Look­ing for the best juic­ing or­ange? Try a Va­len­cia, a va­ri­ety that’s very sweet with low acid­ity. The com­mon navel or­ange, hardier and slightly more bit­ter than a Va­len­cia, is a good choice for peel­ing and eat­ing. But don’t stop there...

Or­ange Yo­gurt Dress­ing

Honey brings a hint of sweet­ness to this creamy, dreamy cit­rus salad dress­ing. The or­ange fla­vor is a won­der­ful com­ple­ment to fresh spinach. It’s also ter­rific served over let­tuce or fruit. —Bev­erly Florence, Mid­west City, OK Prep: 10 min. + chill­ing • Makes: 2/3 cup 1/4 cup re­duced-fat may­on­naise 1/4 cup fat-free plain yo­gurt 2 Tbsp. or­ange juice 2 tsp. honey 1 tsp. grated or­ange zest 1/4 tsp. salt

Dash white pep­per In a small bowl, whisk to­gether all ingredients; cover and re­frig­er­ate for at least 1 hour.

2 Tbsp.: 57 cal., 4g fat (1g sat. fat), 4mg chol., 220mg sod., 5g carb. (0 sug­ars, 0 fiber), 1g pro. Di­a­betic ex­changes: 1 fat.

Cal­i­for­nia Av­o­cado Salad

Spread a lit­tle sun­shine with this easy salad. Just four ingredients driz­zled with Or­ange Yo­gurt Dress­ing and you have a light lunch, or a pretty side to serve with din­ner. —James Schend, TOH Deputy Ed­i­tor Takes: 20 min. • Makes: 8 serv­ings 3 medium or­anges, peeled and sec­tioned 2 medium av­o­ca­dos, peeled and sliced 1/4 cup toasted pine nuts 2 tsp. minced fresh rose­mary Or­ange Yo­gurt Dress­ing (left) Ar­range or­anges and av­o­ca­dos on a plat­ter; sprin­kle with pine nuts and rose­mary. Driz­zle dress­ing over salad. Serve im­me­di­ately.

1/2 cup: 135 cal., 11g fat (1g sat. fat), 3mg chol., 129mg sod., 10g carb.

(5g sug­ars, 3g fiber), 2g pro.

Di­a­betic ex­changes: 2 fat, ¹ ₂ fruit.

Cin­na­mon-or­ange Honey But­ter

This is such a de­li­cious but­ter spread for af­ter­noon tea or with a dessert bread. Sim­ply mix it up and get ready for the com­pli­ments. —Mary Bates, Cleve­land, OH Takes: 5 min. • Makes: 3/4 cup 1/2 cup but­ter, soft­ened 1/4 cup honey

1 to 2 tsp. or­ange zest

1/2 tsp. ground cin­na­mon

In a small bowl, com­bine all ingredients. Serve im­me­di­ately. Re­frig­er­ate leftovers.

1 Tbsp.: 89 cal., 8g fat (5g sat. fat), 20mg chol., 77mg sod., 6g carb. (6g sug­ars, 0 fiber), 0 pro.

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