Prep 10 mins
Cook 0 mins
This simple dessert works any time of the year, but its flavors will be the best and brightest in the winter when oranges are at their peak. From EatingWell.com. While this recipe contains little sugar, make it more diabetic friendly by using Splenda.
- 4 navel oranges
- 29.58 ml orange juice
- 29.58 ml lemon juice
- 14.79 ml sugar (or Splenda)
- 1.23 ml ground cinnamon
- With a sharp knife, remove rind and white pith from oranges. Cut each orange into 5 or 6 slices and arrange on 4 plates.
- Whisk together orange juice and lemon juice, sugar (or Splenda) and cinnamon. Spoon mixture over the orange slices.
Perfect puckering oranges!! :) I scaled this back to use with one orange for my breakfast and the only little change was I used local honey in place of the sugar. Fabulous and refreshing! Loved the touch of cinnamon flavor over the orange. Just a fun and unique way to eat an orange. Tagged for Photo Tag.
I made this recipe for your Wk 12 *Football Pool* win as a breakfast side, halved it for 2 of us & got a little creative. My oranges were very juicy, so I made the recipe the nite b4 & let the orange slices soak overnite. I plated them the next dy w/bacon + French toast, added 1 tsp Grand Marnier to their liquid & drizzled it over the French toast. YUM! Thx for sharing this recipe & Congrats on your FB pool win. :-)
I fixed these for breakfast and they were great. I really like the cinnamon touch. Made for Football Pool #12 09.