Recipe By : American Cancer Society/Florida Department of Citrus, 1998
Serving Size : 6 Preparation Time :0:00
Categories : Fruit Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup sugar
1 tablespoon cornstarch
1 teaspoon finely shredded florida orange peel
1 cup florida orange juice
2 teaspoons lemon juice
3 florida oranges -- peeled
--sliced and seeded
2 florida grapefruit -- peeled
--sectioned and seeded
1 cup halved seedless green
--and/or red grapes
6 angel food cake wedges
--or meringue shells
In a small saucepan stir together sugar and cornstarch. Stir in orange peel
and orange juice. Cook and stir over medium heat until thickened and
bubbly. Cook and stir for 2 minutes more. Remove sauce from heat; stir in
lemon juice. Cover; let cool.
Meanwhile, in a 1 1/2-quart glass bowl combine oranges, grapefruit, and
grapes. Pour orange sauce over all. Cover; chill up to 6 hours. To serve,
spoon mixture over cake wedges or into meringue shells.
Makes 6 servings (1 cake wedge with 74 cup sauce).
Nutrition facts per serving: 243 cal., 4 g pro., 58 g carbo., 0 g total fat
(0 g sat. fat), 0 mg cholesterol, 2 g dietary fiber, 256 mg sodium. Daily
Value: 89% vit. C, 3% vit A, 10% folate, 11% thiamin, 10% potassium.
