Directions:
- In a small saucepan, combine the sugar, cornstarch and salt. Stir in orange juice and peel until blended. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
- Remove from the heat. Stir a small amount of hot mixture into eggs. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Cover surface with plastic wrap; cool for 30 minutes without stirring. Fold in yogurt. Cover and refrigerate for at least 2 hours.
- Place orange cream in a serving bowl. Place in the center of a 13-in. serving platter. Line platter with romaine leaves; tear remaining romaine and place over leaves. Top with grapefruit and orange sections. Sprinkle pears and avocado with lemon juice; arrange over fruit. Garnish with walnuts. Yield: 8-10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 235.3 Kcal (985 kJ) | ||
| Calories from fat | 106.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.79g | 18% | |
|---|---|---|---|
| Cholesterol | 41.38mg | 14% | |
| Sodium | 100.82mg | 4% | |
| Potassium | 689.44mg | 15% | |
| Total Carbs | 30.77g | 10% | |
| Sugars | 15.85g | 63% | |
| Dietary Fiber | 6.82g | 27% | |
| Protein | 5.47g | 11% | |
| Vitamin C | 48.5mg | 81% | |
| Iron | 1.7mg | 9% | |
| Calcium | 62.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 80.16 Kcal (336 kJ) | ||
| Calories from fat | 36.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.02g | 18% | |
|---|---|---|---|
| Cholesterol | 14.1mg | 14% | |
| Sodium | 34.35mg | 4% | |
| Potassium | 234.87mg | 15% | |
| Total Carbs | 10.48g | 10% | |
| Sugars | 5.4g | 63% | |
| Dietary Fiber | 2.32g | 27% | |
| Protein | 1.86g | 11% | |
| Vitamin C | 16.5mg | 81% | |
| Iron | 0.6mg | 9% | |
| Calcium | 21.2mg | 6% | |
* 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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