| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| July 1994 | 1 | servings | ||
INGREDIENTS
| 4 | Oranges | |
| 3/4 | Pineapple; peeled, cored, cut | |
| ; into bite-size | ||
| ; pieces | ||
| 1 | lg | Mango; peeled, pitted, cut |
| ; into bite-size | ||
| ; pieces | ||
| 1/2 | c | Plus 2 tablespoons firmly packed dark |
| ; brown sugar | ||
| 1/2 | ts | Ground cinnamon |
| 3 | Bananas; peeled, sliced | |
| 1 1/2 | pt | Vanilla frozen yogurt |
INSTRUCTIONS
Using zester, remove peel in long strips from 1 orange; reserve peel. Cut white pith from oranges. Working over bowl to collect juices and using small knife, cut between membranes of 1 orange to release segments. Transfer segments to large bowl. Squeeze juice from orange membranes into bowl with juices. Repeat with remaining oranges. Add pineapple and mango to orange segments. Combine 1/3 cup juice collected from oranges, reserved orange peel, brown, sugar and cinnamon in small saucepan. Stir over low heat until sugar dissolves. Increase heat and boil until mixture thickens slightly, about 1 minute. Discard peel. Mix syrup into fruit. (Can be made 4 hours ahead. Cover and chill.) Mix bananas into fruit. Scoop frozen yogurt into bowls. Spoon fruit mixture and juices over and serve. Serves 8. Per serving: calories, 260; fat, 1 g; sodium, 50 mg; cholesterol, 4 mg. Bon Appetit July 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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