Directions:
- Cut orange in half crosswise; remove and discard seeds. Clip membrane, and carefully remove pulp. Set pulp aside. Drain orange shells upside down on paper towels.
- Position knife blade in food processor bowl; add orange pulp. Process until smooth. Pour puree into a wire-mesh strainer; press with back of spoon against the sides of the strainer to squeeze out juice. Discard pulp remaining in strainer. Combine strained juice, 1/4 cup orange juice, and sugar, stirring well. Pour mixture into an 8-inch square pan. Cover and freeze at least 8 hours or until firm.
- Position knife blade in food processor bowl; add frozen orange mixture. Process until smooth but not thawed. To serve, scoop into 2 dessert dishes or into orange shells, if desired. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 73.43 Kcal (307 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 1.33mg | 0% | |
| Potassium | 223.87mg | 5% | |
| Total Carbs | 18.46g | 6% | |
| Sugars | 15g | 60% | |
| Dietary Fiber | 1.84g | 7% | |
| Protein | 1.23g | 2% | |
| Vitamin C | 58.1mg | 97% | |
| Calcium | 40mg | 4% | |
| Amount Per 100 g | |||
| Calories | 57.76 Kcal (242 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 1.04mg | 0% | |
| Potassium | 176.1mg | 5% | |
| Total Carbs | 14.52g | 6% | |
| Sugars | 11.8g | 60% | |
| Dietary Fiber | 1.45g | 7% | |
| Protein | 0.97g | 2% | |
| Vitamin C | 45.7mg | 97% | |
| Calcium | 31.4mg | 4% | |
* 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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