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Fresh Orange Curd

11 Jan

1 cup sugar

1/4 cup cornstarch

2 cups fresh orange juice

3 large eggs, lightly beaten

1/4 cup butter; cut into pieces

1 TBSP orange zest


Combine sugar and cornstarch in a 3 quart saucepan; gradually whisk in fresh orange juice. Whisk in eggs. Bring to a boil over medium heat, whisking constantly (5 to 6 minutes)

Cook, whisking constantly, 1 to 2 minutes or until mixture has a pudding like thickness. Remove from heat, and whisk in butter and orange zest. Place plastic wrap directly on top to prevent a film from forming. Chill 8 hours.


Blackberry Cobbler

11 Jan

A quick and lighter version of a southern favorite.


1/2 cup sugar

4-1/2 tsp. quick cooking tapioca

1/4 tsp. cinnamon

5 cups fresh or frozen blackberries, thawed

2 TBSP orange juice



1 cup all-purpose flour

1/3 cup plus 1 TBSP sugar, divided

1/4 tsp baking soda

1/4 tsp salt

1/3 cup low-fat vanilla yogurt

1/3 cup low-fat milk

3 TBSP butter, melted


In a large bowl, combine sugar, tapioca and cinnamon. Add berries and orange juice; toss to coat. Let stand 15 minutes. Spoon into a 2 quart baking dish coated with cooking spray. In a large bowl, combine flour, 1/3 cup sugar, baking soda, and salt. Combine yogurt, milk, and butter; stir into dry ingredients until smooth. Spread over the berry mixture. Bake at 350 for 20 minutes or until golden brown. Sprinkle with remaining sugar. Serve warm.


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