| 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
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