Directions:
- In a small saucepan combine blood orange juice and peel, sugar and water. Bring to a boil and reduce to approximately 1 cup. Allow to cool, cover and refrigerate syrup overnight. Strain out peel and pulp of orange. Whip cream to stiff peaks with 1/4 cup syrup. Spoon into blood orange halves. Sprinkle tops with almonds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 665.3 Kcal (2785 kJ) | ||
| Calories from fat | 483.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 53.67g | 83% | |
|---|---|---|---|
| Cholesterol | 163.16mg | 54% | |
| Sodium | 49.3mg | 2% | |
| Potassium | 327.92mg | 7% | |
| Total Carbs | 44.88g | 15% | |
| Sugars | 36.2g | 145% | |
| Dietary Fiber | 3.12g | 12% | |
| Protein | 6.84g | 14% | |
| Vitamin C | 35.9mg | 60% | |
| Iron | 0.5mg | 3% | |
| Calcium | 146.7mg | 15% | |
| Amount Per 100 g | |||
| Calories | 285.88 Kcal (1197 kJ) | ||
| Calories from fat | 207.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.06g | 83% | |
|---|---|---|---|
| Cholesterol | 70.11mg | 54% | |
| Sodium | 21.18mg | 2% | |
| Potassium | 140.91mg | 7% | |
| Total Carbs | 19.28g | 15% | |
| Sugars | 15.56g | 145% | |
| Dietary Fiber | 1.34g | 12% | |
| Protein | 2.94g | 14% | |
| Vitamin C | 15.4mg | 60% | |
| Iron | 0.2mg | 3% | |
| Calcium | 63mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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