Google + RSS Feed

Low GI Recipe: Baked Oranges with Amaretti-Pistachio Filling

0

February 3, 2011 by Johanna Burani

Low GI Recipe: Baked Oranges with Amaretti-Pistachio Filling

Italians only eat produce in season.  In March, Sicilian oranges reign all over Italy.  They are so scrumptious that they are usually eaten as dessert, just as they are.  But sometimes cooks want to present them in a fancy way for a special occasion.  If you enjoy the taste of a fresh orange, wait until you taste these baked oranges.  The amaretti and pistachios are deliberate additions since their combination of flavors enhance the natural goodness of the humble orange.

 


Low GI Recipe: Baked Oranges with Amaretti-Pistachio Filling
Italians only eat produce in season. In March, Sicilian oranges reign all over Italy. They are so scrumptious that they are usually eaten as dessert, just as they are. But sometimes cooks want to present them in a fancy way for a special occasion. If you enjoy the taste of a fresh orange, wait until you taste these baked oranges. The amaretti and pistachios are deliberate additions since their combination of flavors enhance the natural goodness of the humble orange.
Created by:
Cuisine: Italian
Recipe type: Healthy Dessert
Serves: 4
Ingredients
  • 4 medium navel oranges
  • 2 tablespoons white flour, sifted
  • 2 tablespoons finely ground amaretti∗
  • ½ cup nonfat milk, warmed
  • 2 tablespoons orange rind
  • ½ cup fresh orange juice
  • 2 tbsp. pistachios, coarsely chopped
  • 4 teaspoons brown sugar
  • 1 large egg, beaten until frothy
Instructions
  1. Preheat oven to 350° F.
  2. Wash and pat dry the oranges. Cut off top ¼ of each orange. Using a grapefruit or paring knife and a teaspoon, carefully remove the pulp inside the orange without piercing through the rind. Set the 4 orange shells aside.
  3. Place the pulp in a strainer over a mixing bowl and, with a fork, squeeze out all the juice. Set the juice aside. Discard the pulp.
  4. In a small saucepan, add the flour and then the milk in a slow stream, stirring constantly to prevent lumps. Cook over medium heat for 2 minutes. Avoid scorching by stirring constantly.
  5. Slowly add in the next 5 ingredients (orange juice through pistachios). Continue to cook the mixture for 3 minutes stirring constantly. Set aside and allow the mixture to cool for 10 minutes, stirring occasionally.
  6. Add in the egg and mix well.
  7. Distribute the mixture equally in the orange shells and place them on a baking sheet.
  8. Bake for 30 minutes. Serve warm with chocolate-covered biscotti.
Nutrition Information
Serving size: 1 filled shell Calories: 113 Fat: 3g Saturated fat: <1g Carbohydrates: 17g Fiber: 1g Protein: 4g Cholesterol: 54mg

 


0 comments »

Please leave your comments, or ask a question:

Gushers vs Tricklers


"Gushers" are quickly-digested carbohydrates that cause a rapid rise in blood glucose and fuel appetite.

"Tricklers" are slowly-digested carbohydrates that are gradually released into the bloodstream and sustain satiety. These are the good carbs.


Johanna Burani
MS, RD, CDE
Nutrition Works LLC
Morristown, NJ, USA

Expert in individualized, low-glycemic index (low GI) meal planning.

This book tells the complete story

Subscribe

Enter your address to be notified of new posts and free recipes by e-mail.

Join 1,916 other subscribers

Search this blog

Archives

Photo Credits


Food Photography by:

© Sergio Burani
All Rights Reserved

Click here to visit his site: