Prep 15 mins
Cook 6 mins
Oh my darlin', oh my darlin'... I just adore clemetines, and it's clementine season now. I found this in the Cooking Light newsletter and it's luscious!
- 44.37 ml sugar
- 59.14 ml white wine vinegar
- 118.29 ml Grand Marnier (orange-flavored liqueur)
- 946.36 ml clementines, in sections (about 12 clementines)
- 14.79 ml nonfat milk
- 226.79 g carton low-fat vanilla yogurt
- mint sprig (optional)
- Combine sugar and vinegar in a small, heavy saucepan.
- Bring to a boil.
- Cook 6 minutes or until amber brown.
- Remove from heat and stir in the liqueur.
- Place the clementine sections in a large bowl.
- Pour the sugar mixture over the sections.
- Cover and chill 2 hours, stirring occasionally.
- Combine the milk and yogurt, stirring with a whisk.
- Spoon the clementine mixture into individual bowls or stemmed glasses, and top with the yogurt mixture.
- Garnish with mint, if desired.
A truly light and elegant finale to the end of a good meal. Made for Prop It Up, a tag game.
This was truely wonderful! I took a trip to Greece where you could see clementines growing everywhere and decided to use this recipe for a greek dinner party. The only thing I added was a cinnamon stick with the addition of the orange liqueur. I am lucky enough to find a greek yogurt that is delicious, organic and fat free (oikos brand) and is far superior to other yogurts. Did not thin the yogurt with milk as the orange sauce did that. Looking forward to making again! Thanks Mirj!
I am not adding stars to my review because I don't think my clementines were the best and this turned out very very bitter. The yogurt sauce was divine, but I needed almost double the amount listed to temper the bitter taste. I truly think it was because my clementines were not so good. So be sure to use top knotch clementines! This smelled amazing, I wish it had tasted as good as it smelled. Thanks for such a neat one to try, mirj!