The recipe can be found at Epicurious. If you don't want to click, please see below for recipe details.
Stuff you'll need:
- 1 pink grapefruit, peeled
- 2 large tangerines or Minneolas, peeled (we've used 6 clementines instead)
- 3 navel oranges
- 1/2 cup dried cranberries (or pomegranate seeds for some extra kick)
- 2 tablespoons honey
- 1/4 teaspoon ground cinnamon
- 1 16- or 17.6-ounce container Greek yogurt
- 2/3 cup minced crystallized ginger (we found it at Sendiks, but not Pick N Save)
- 1/4 cup golden brown sugar (omit this out for the Gi8 challenge!)
- Additional dried cranberries
What to do:
Break grapefruit and tangerines into sections, remove seeds, if possible. Cut grapefruit sections into thirds; cut tangerine sections in half. Transfer grapefruit, tangerines, and all juices to deep serving bowl. Using small sharp knife, cut all peel and white pith from oranges. Slice oranges into 1/4-inch-thick rounds, then cut slices into quarters. Add oranges and all juices to same bowl. Mix in 1/2 cup dried cranberries, honey, and cinnamon. Cover and refrigerate at least 1 hour. Mix yogurt and ginger in bowl. (Fruit and yogurt can be prepared 1 day ahead. Cover separately; chill.)
Spoon yogurt atop fruit. Sprinkle with brown sugar and dried cranberries.
Epicurious Greek Yogurt Tip:
Greek yogurt, which is actually drained yogurt, has a luxurious texture similar to that of sour cream. Look for it at Greek markets, Trader Joe's, and Whole Foods. Or simply spoon 1 quart plain yogurt into a colander lined with cheesecloth. Place the colander in a large bowl and let the yogurt drain in the refrigerator overnight.
Nutritional information:Per serving: 287 calories, 4 g fat (0 g saturated), 10 mg cholesterol, 40 mg sodium, 60 g carbohydrates, 3 g fiber, 7 g protein
-David
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