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As if that's not enough of a treat, get a load of the big chunks of walnuts and thick lemon icing.
Prep: 25 minutes Bake: 30 minutes
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
1/2 cup shortening
1 3/4 cups sugar
1 tsp. vanilla
4 egg whites
1 cup buttermilk or sour milk(*)
2 1/2 cups shredded carrots
1 recipe Thick and Lemony Icing
1 cup chopped walnuts
Walnut halves (optional)
Carrot curl (optional)
1. Preheat oven to 350 [degrees] F. Grease and lightly flour two 8x1 1/2-inch or 9x1 1/2-inch round baking pans; set aside. Stir together flour, baking powder, baking soda, and salt; set aside.
a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add egg whites, one at a time, beating well after each. Add flour mixture and buttermilk alternately to beaten mixture, beating on low speed after each addition until just combined. Using a wooden spoon, fold in carrots, stirring until combined. Divide batter evenly between prepared pans.
3. Bake for 35 to 40 minutes for 8-inch pans or 30 to 35 minutes for 9-inch pans or until a wooden toothpick inserted near center comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove from pans. Cool thoroughly on racks.
4. Meanwhile, prepare Thick and Lemony Icing. Place one cake layer on serving plate. Spoon about three-fourths of the icing (about 2/3 cup) on top of the first cake layer. Sprinkle with half of the chopped nuts. Place the second cake layer, top side up, on top of the first layer. Spoon remaining icing over cake. Sprinkle with remaining chopped nuts. Add walnut halves and a carrot curl. Makes 12 servings.
Thick and Lemony Icing: In a small bowl combine 3 cups sifted powdered sugar and enough lemon juice (about 3 tablespoons) to make a thick glaze. Makes about 1 cup.
(*) Note: To prepare sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let stand for 5 minutes.
Nutrition facts per serving: 444 cal., 15 g total fat (3 g sat. fat), 1 mg chol., 160 mg sodium, 73 g carbo., 2 g fiber, 6 g pro. Daily Values: 128% vit. A, 6% vit. C, 7% calcium, 7% iron.
Salmon with Apricot Sauce
Mellow-flavored salmon contains a type of fat that may protect against heart disease and some cancers. Topping the fish with fruity hot-pepper sauce gives you a happy zap of flavor.
Prep: 25 minutes Grill: 6 minutes
4 fresh or frozen salmon or
halibut steaks, 3 3/4 inch thick
(about 1 1/4 lb.)
4 fresh grilled apricots or 8 dried
apricot halves
1/2 cup apricot nectar
1/3 cup apricot preserves
3 Tbsp. sliced green onions
1 1/2 tsp. snipped fresh oregano or
1/2 tsp. dried oregano, crushed
1/8 tsp. salt
Few dashes bottled hot pepper
sauce
1 Tbsp. olive oil
1 to 2 tsp. bottled hot pepper
sauce
Salt and pepper
Nonstick cooking spray
Fresh oregano sprigs (optional)
1. Thaw fish, if frozen. Quarter and pit fresh apricots; set aside. (Or halve the dried apricots; cover with boiling water. Let stand while sauce and fish are being prepared.)
2. For sauce, in a small saucepan combine apricot nectar, preserves, green onions, oregano, and the 1/8 teaspoon salt. Bring just to boiling, stirring frequently; reduce heat. Boil gently, uncovered, about 8 minutes or until sauce thickens slightly. Remove from heat; reserve 1/4 cup sauce to brush on fish. In a small bowl combine remaining sauce, apricot quarters or halves, and a few dashes of hot pepper sauce. (If using dried apricots, drain well before adding.) Cover sauce and keep warm.
3. In a small bowl stir together the olive oil and 1 to 2 teaspoons bottled hot pepper sauce. Brush both sides of fish with the oil mixture. Sprinkle fish lightly with salt and pepper.
4. Spray an unheated grill rack with cooking spray. Grill salmon on the rack of an uncovered grill directly over medium coals for 6 to 9 minutes or until fish just flakes easily, turning once halfway through grilling. Brush salmon with the reserved 1/4 cup sauce during the last 2 to 3 minutes of grilling time.
5. Remove salmon to serving platter. Spoon chunky apricot sauce over salmon. Top with oregano sprigs. Makes 4 servings.
Nutrition facts per serving: 304 cal., 8 g total fat (1 g sat. fat), 73 mg chol., 260 mg sodium, 27 g carbo., 2 g fiber, and 29 g pro. Daily Values: 31% vit. A, 12% vit. C, 4% calcium, and 10% iron.
Spring Chicken with Garlic Galore
Garlic gets sweet and mellow when roasted. Squeeze the cloves from their skin, and eat with the chicken or spread on bread.
Prep: 25 minutes Roast: 1 1/4 hours Stand: 15 minutes
3 heads garlic (about 40 cloves)
2 Tbsp. olive oil or cooking oil
1 Tbsp. snipped fresh lemon
thyme, snipped fresh thyme, or
1 tsp. dried thyme, crushed
1 tsp. cracked black pepper
1/4 tsp. salt
1 3- to 3 1/2-1b. whole broiler-fryer
chicken
1 medium onion, cut into
wedges
2 cups fat-free half-and-half or
half-and-half
2 Tbsp. all-purpose flour
1 tsp. snipped fresh lemon
thyme, snipped fresh thyme, or
1/4 tsp. dried thyme, crushed
1/4 tsp. salt
1/8 tsp. pepper
Fresh thyme sprigs (optional)
oven to 375 [degrees] F. Peel away outer papery leaves from heads of garlic, leaving skin of garlic cloves intact. Separate the cloves. (You should have about 40 cloves.) Peel and mince four of the cloves. Set aside remaining garlic cloves.
2. In a small bowl combine minced garlic with 1 tablespoon of the olive oil, the 1 tablespoon snipped lemon thyme, the cracked black pepper, and 1/4 teaspoon salt. Rub minced garlic mixture over chicken.
2. Place six garlic cloves into the cavity of the chicken. Tie legs to tail. Twist wing tips under back. Place onion wedges and remaining garlic cloves in the bottom of a shallow roasting pan. Drizzle onion and garlic with remaining olive oil.
3. Place chicken, breast side up, on top of the onion wedges and garlic cloves in roasting pan. Insert meat thermometer into center of an inside thigh muscle. Do not allow thermometer tip to touch bone. Roast, uncovered, for 1 1/4 to 1 1/2 hours or until drumsticks move easily in their sockets and meat thermometer registers 180 [degrees] F.
4. Remove chicken from oven. Using a slotted spoon, remove onion wedges and garlic cloves from pan. Reserve two or three onion wedges for garnish. Cover chicken loosely with foil; let stand before carving.
5. Carefully squeeze 10 cloves of the roasted garlic from skins into a blender container or food processor bowl. Add remaining roasted onion wedges and 1/4 cup of the half-and-half. Cover and blend or process the garlic mixture until smooth. Transfer to a small saucepan. Stir in flour. Add remaining half-and-half, the 1 teaspoon fresh thyme, the 1/4 teaspoon salt, and 1/8 teaspoon pepper to mixture in saucepan. Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir for 1 minute more.
6. Serve chicken with gravy, remaining roasted garlic cloves, reserved onion wedges, and the fresh thyme sprigs. Makes 6 main-dish servings.
Nutrition facts per serving: 282 cal., 10 g total fat (2 g sat. fat), 67 mg chol., 343 mg sodium, 18 g carbo., 1 g fiber, and 26 g pro. Daily Values: 1% vit. A, 13% vit. C, 10% calcium, and 9% iron.
Scrumptious Soybeans
Find soybeans at major markets or health food stores. They're available fresh or frozen in their pods or shelled. Soy foods contain compounds that may lower cholesterol and reduce the risk of breast and prostate cancers.
Start to finish: 10 minutes
2 tsp. butter or margarine
3 cups shelled fresh soybeans or
frozen soybeans, thawed
3 Tbsp. fresh whole small mint
leaves
1 Tbsp. snipped fresh basil
1. In a skillet melt 2 teaspoons butter or margarine over medium heat. Add shelled soybeans to skillet; cook and stir 5 minutes or until tender. Stir in mint, basil, and salt to taste. Makes 6 side-dish servings.
Nutrition facts per serving: 140 cal., 7 g total fat (2 g sat. fat), 4 mg chol., 123 mg sodium, 10 g carbo., 4 g fiber, and 11 g pro. Daily Values: 4% vit. A, 28% vit. C, 13% calcium, and 15 % iron.
Fresh Spinach Pasta Toss
The eyes have it. Spinach not only protects against age-related vision problems, but also tastes so fresh in this brothy pasta dish. Try the pasta with a hearty salad and a crusty loaf of sourdough bread.
Prep: 35 minutes Cook: 8 minutes
1 recipe Three-Step Homemade
Pasta
1 cupthinly sliced onion
1 Tbsp. butter or margarine
1 14 1/2-oz. can chicken broth or
vegetable broth
1/4 tsp. pepper
6 cups fresh baby spinach or
torn spinach
1/4 cup shaved Asiago cheese or
Parmesan cheese
1. Prepare Three-Step Homemade Pasta; set aside. In a 4-quart Dutch oven cook onion in butter over medium heat for 7 minutes or until golden brown, stirring frequently. Add broth and pepper. Bring to boiling. Stir in the pasta. Top with spinach. Cook, covered, for 1 to 2 minutes more or until spinach and pasta are tender.
2. To serve, ladle pasta into a bowl. Top with cheese. Makes 4 main-dish servings.
Nutrition facts per serving: 256 cal., 9 g total fat (4 g sat. fat), 69 mg chol., 756 mg sodium, 34 g carbo., 6 g fiber, and 10 g pro. Daily Values: 54% vit. A, 15% vit. C, 12% calcium, and 29% iron.
Three-Step Homemade Pasta
It's easier to make homemade pasta than you may imagine. You don't even need special equipment. It takes about half an hour to prepare, which, you'll discover, is time well spent.
Prep: 30 minutes Stand: 30 minutes
1 1/3 cups all-purpose flour
1/4 tsp. salt
1 egg, beaten
1/4 cup very finely chopped, well-drained,
cooked spinach
2 Tbsp. water
1/2 tsp. cooking oil or olive oil
1. In a large mixing bowl stir together 1 cup of the flour and the salt. Make a well in the center of the flour mixture. In a small bowl combine the beaten egg, spinach, water, and oil. Add to flour mixture; mix well.
2. Sprinkle kneading surface with the remaining flour. Turn dough Out onto floured surface. Knead until dough is smooth and elastic (8 to 10 minutes total). Cover and let the dough rest for 10 minutes.
3. Divide dough in half. On a lightly floured surface, roll each portion into an 11-inch square (about 1/16 inch thick). Let stand, uncovered, about 20 minutes. Cut each portion of dough into 1-inch-wide strips (see photo).
Food processor directions: Place steel blade in food processor bowl. Add flour, salt, egg, and spinach to food processor bowl. Cover and process until mixture forms fine crumbs about the consistency of cornmeal. With the processor running, slowly pour water and oil through the feed tube. Continue processing just until the dough forms a ball. Transfer dough to a lightly floured surface. Cover; let dough rest for 10 minutes. Continue as directed in Step 3, above. Makes about 1/2 pound fresh pasta (4 side-dish servings).
Smoky Almond Pork Tenderloin
Nuts are a tasty source of protein, as well as full of heart-healthy vitamins. They add a great crunch to the tenderloin. Be prepared for a hit of heat from the chipotle peppers.
Prep: 10 minutes Marinate: 1 hour Roast: 25 minutes Stand: 15 minutes
1/2 cup guava juice or apple juice
2 canned chipotle peppers in
adobo sauce, chopped (about
2 Tbsp.)
2 Tbsp. honey
2 Tbsp. balsamic vinegar
1 12-oz. pork tenderloin
1/3 cup finely chopped smoked
or regular almonds
3 cups spring-mix salad greens
1 papaya, quartered lengthwise
(optional)
1/4 cup whole and/or chopped
smoked almonds or
regular almonds
1. In a small bowl combine guava or apple juice, chopped chipotle peppers, honey, and balsamic vinegar. Set aside 1/3 cup of the sauce. Place pork tenderloin in a shallow dish. Spoon the remaining sauce evenly over pork. Cover and refrigerate for 1 to 2 hours, turning pork once.
2. Preheat oven to 425 [degrees] F. Remove pork from marinade; discard marinade. Coat pork evenly with the 1/3 cup finely chopped almonds. Place pork on a rack in a shallow roasting pan. Insert a meat thermometer so tip of thermometer is in the center of the meat. Roast for 25 to 30 minutes or until thermometer registers 160 [degrees] F. Cover with foil and let stand 15 minutes before carving meat. Slice tenderloin into 1/4-inch-thick slices.
3. To serve, divide greens and slices of pork tenderloin evenly among fotxr plates. Add a papaya quarter to each plate. Stir 2 tablespoons of the remaining whole and/or chopped almonds into the reserved sauce. Drizzle greens and tenderloin slices with reserved sauce. Sprinkle each serving with the remaining almonds. Makes 4 maindish servings.
Nutrition facts per serving: 346 cal., 17 g total fat (2 g sat. fat), 67 mg chol., 570 mg sodium, 19 g carbo., 3 g fiber, and 29 g pro. Daily Values: 8% vit. A, 14% vit. C, 12% calcium, and 15% iron.
Mounds of Mushroom Pizza
Mushrooms, especially shiitakes, are being scrutinized for their ability to boost the immune system. Tossed with garlic and herbs, the mushrooms make a tasty topper for a no-fuss pizza.
Prep: 30 minutes Bake: 20 minutes Stand: 10 minutes
1 16-0z. loaf frozen bread dough,
thawed
Milk
6 cups sliced fresh mushrooms,
such as shiitake, crimini, and/or
oyster (about 1 lb.)
1/4 cup snipped fresh herbs, such
as oregano, basil, and/or
parsley
1 clove elephant garlic or
3 cloves regular garlic, chopped
1/4 cup olive oil
1/2 cup shredded provolone
cheese
1/4 tsp. coarse salt or salt
1. Preheat oven to 425 [degrees] F. Grease a 15x10x1-inch baking pan; set aside. Roll bread dough on a lightly floured surface to a 15x10-inch rectangle. Transfer dough to prepared baking pan. Prick dough generously with a fork. Let dough stand for 5 minutes. Brush with milk. Bake in preheated oven for 10 minutes or until lightly browned; let cool about 5 minutes.
2. In a bowl combine mushrooms, herbs, and garlic. Drizzle olive oil over top. Toss to coat. Sprinkle cheese over prebaked crust. Top with mushroom mixture. Sprinkle with salt.
3. Bake for 10 to 12 minutes more or until edges are golden brown and pizza is heated through. Makes 16 appetizer servings.
Nutrition facts per serving: 121 cal., 5 g total fat (1 g sat. fat), 2 mg chol., 69 mg sodium, 13 g carbo., 0 g fiber, and 4 g pro. Daily Values: 1% vit. A, 1% vit. C, 5% calcium, and 2% iron.
Caramelized Onion Soup
Onions, like garlic, are part of the allium family and rich in plant chemicals that may lower cholesterol and protect against heart disease. The caramelized onions are downright tasty too, which you'll figure out after a slurp or two of this soup.
Prep: 25 minutes Cook: 30 minutes
3 lb. sweet onions, such as
Vidalia, Walla Walla, or Maui
3 Tbsp. olive oil, margarine, or
butter
12 medium shallots, halved
(about 12 oz.)
4 cups beef broth or reduced-sodium
chicken broth
2 Tbsp. dry white wine (optional)
Salt and pepper
6 1/2-inch-thick slices sourdough
or French bread (4 oz.)
6 oz. Gouda or Edam cheese,
thinly sliced
Green onion tops (optional)
1. Cut about 1/2 inch off the tops of three of the whole onions. Peel off the papery outer leaves. Trim the root ends, but leave them intact. Turn one of these onions so it rests on its top. Cut two thin (about 1/4-inch) slices from the center of the onion, cutting down from the root end to the onion top (see photo). Be careful to keep these slices intact. Repeat with remaining 2 onions to give a total of 6 thin, center-cut onion slices. Set remaining onions aside.
2. In a large skillet, heat 1 tablespoon of the oil or margarine. Carefully add the 6 onion slices in a single layer. Cook, uncovered, over medium heat for 3 to 4 minutes or until golden brown. Turn carefully with a wide metal spatula. Cook about 3 minutes more or until golden brown on second side. Carefully remove from skillet and drain on paper towels.
3. Thinly slice remaining onion portions. Halve and cut remaining whole onions into thin slices. You should have 6 to 7 cups onion slices. In a 4- or 4 1/2-quart Dutch oven, heat the remaining 2 tablespoons oil over medium heat. Stir in the sliced onion and halved shallots. Cook, uncovered, over medium heat for 20 to 25 minutes or until onion is tender, stirring occasionally. Increase heat to medium-high and cook 5 minutes or until onions are golden brown, stirring occasionally.
4. Stir broth and wine, if using, into onions in Dutch oven. Heat through. Season to taste with a little salt and pepper.
5. Meanwhile, place bread slices on rack of broiler pan. Place under broiler, about 4 inches from the heat, about 1 minute or until lightly toasted. Turn bread over; top each piece with a slice of cheese. Broil for 1 to 2 minutes or until cheese just begins to melt.
6. To serve, ladle soup into bowls. Top each with a piece of cheese toast. Add a caramelized onion slice and green onion tops. Makes about 7 cups (6 main-dish servings).
Nutrition facts per serving: 333 cal., 13 g total fat (6 g sat. fat), 32 mg chol., 998 mg sodium, 41 g carbo., 4 g fiber, and 14 g pro. Daily Values: 17% vit. A, 28% vit. C, 26% calcium, and 11% iron.
On-the-Seedy-Side Breadsticks
Flaxseed, high in protein and fiber, is available at health food stores and specialty markets. Serve the breadsticks with honey butter, made by stirring a little honey into softened butter.
Prep: 30 minutes Rise: 1 1/2 hours Bake: 12 minutes
1/3 cup flaxseeds
3 1/4 to 3 3/4 cups all-purpose flour
1 pkg. active dry yeast
1 1/2 cups warm water (120 [degrees] to
130 [degrees] F)
2 Tbsp. flax oil or olive oil
1 Tbsp. honey or 2 Tbsp. sugar
1 1/4 tsp. salt
2 to 3 Tbsp. flaxseeds
Honey butter (optional)
1. Heat a large skillet over medium-low heat. Add the 1/3 cup flaxseeds; cook and stir with a wooden spoon for 5 to 7 minutes or until the seeds "pop" gently. Cool seeds. Place seeds in a blender container. Cover and process until seeds are finely ground. (You should have about 1/2 cup.)
2. In a large mixing bowl stir together 2 cups of the flour and the yeast. Add warm water, oil, honey or sugar, and salt. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high for 3 minutes. Using a wooden spoon, stir in the ground flaxseed and as much of the remaining flour as you can.
3. Turn the dough onto a lightly foured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes). Shape dough into a ball. Place in a greased bowl. Turn once to grease surface of the dough. Cover; let dough rise until nearly double in size (about 1 hour).
4. Punch dough down. Cover; let rest 10 minutes. Grease 2 baking sheets; set aside. On lightly foured surface, roll dough into a 16x8-inch rectangle. Brush generously with water. Sprinkle with the 2 to 3 tablespoons flaxseed. Gently pat flaxseeds into dough (see photo). Cut dough crosswise into 1-inch strips. Place 1 inch apart on prepared baking sheets. Cover; let rise until nearly double (about 30 minutes). Meanwhile, preheat oven to 425 [degrees] F.
5. Bake about 12 to 15 minutes or until breadsticks are golden brown. Remove from baking sheet. Cool on a wire rack. Serve with honey butter. Makes 16 breadsticks.
Nutrition facts per serving: 132 cal., 4 g total fat (0 g sat. fat), 0 mg chol., 185 mg sodium, 21 g carbo., 2 g fiber, and 4 g pro. Daily Values: 0% vit. A, 0% vit. C, 2% calcium, and 8% iron.
Blueberries with Shortcake Drops
Blueberries contain compounds that may hold off age-related memory loss. Blueberries also may prevent urinary tract infections. Best of all, these berries are little bursts of sweetness that are especially tasty with these petite shortcakes.
Prep: 20 minutes Bake: 10 minutes
1 1/2 cups all-purpose flour
2 Tbsp. sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. ground cardamom
(optional)
1/3 cup cold butter
1 egg, beaten
1/4 cup plain low-fat yogurt
3 Tbsp. milk
4 cups fresh blueberries
Blueberry-Cardamom Syrup (see
recipe)
1. Preheat oven to 400 [degrees] E Grease a baking sheet; set aside. For shortcake drops, in a medium bowl stir together flour, the 2 tablespoons sugar, the baking powder, baking soda, and cardamom. Use a pastry blender to cut in butter until mixture resembles coarse crumbs.
2. In a small bowl combine egg, yogurt, and milk. Add to flour mixture, stirring just until moistened. Drop dough by teaspoons into 1-inch mounds onto prepared baking sheet. Bake about 10 minutes or until golden brown. Remove shortcake drops from baking sheet; cool slightly on a wire rack.
3. Divide shortcake drops and blueberries among six dessert dishes; drizzle with Blueberry-Cardamom Syrup. Makes 6 servings.
Nutrition facts per serving: 338 cal., 12 g total fat (7 g sat. fat), 66 mg chol., 257 mg sodium, 52 g carbo., 4 g fiber, and 6 g pro. Daily Values: 12% vit. A, 27% vit. C, 6% calcium, and 9% iron.
Blueberry-Cardamom Syrup
Make this gently spiced sauce up to a week in advance and keep it in the refrigerator until you're ready for it. Drizzle it on ice cream, pancakes, or waffles for a magical taste treat.
Prep: 15 minutes Cool: 1 hour
1 cupfresh blueberries
1/2 cup water
1/4 cup sugar
2 tsp. lime juice or lemon juice
1/4 tsp. ground cardamom
1. In a small saucepan combine blueberries, water, sugar, lime or lemon juice, and cardamom. Bring to boiling, stirring to dissolve sugar; reduce heat. Simmer the blueberry mixture, uncovered, for 10 minutes or until slightly thickened, stirring occasionally. Remove from heat; cool slightly. Carefully strain syrup through a fine mesh strainer. Discard solids.
2. Cool syrup completely. Cover and refrigerate for up to 1 week. Makes 3/4 cup.
Roasted Carrot-Stick Snack
You can cut the prep time to almost nothing if you use purchased carrot sticks. These french-fry mimics are loaded with a whopping amount of vitamin A.
Prep: 20 minutes Roast: 10 minutes
6 medium carrots (1 lb.)
2 to 3 tsp. olive oil
2 Tbsp. snipped fresh dillweed
or basil
Coarse sea salt or salt (optional)
1. Preheat oven to 475 [degrees] F. Peel carrots. Cut carrots into strips about 3 inches long and 1/2 inch wide.
2. In a large bowl combine olive oil and snipped herb. Add carrots; toss to coat.
3. In a 15x10x1-inch baking pan spread carrots in a single layer. Roast, uncovered, about 10 minutes or until carrots are just tender, stirring once. Sprinkle with coarse salt. Makes 6 side-dish or snack servings.
Nutrition facts per serving: 46 cal., 2 g total fat (0 g sat. fat), 0 mg chol., 27 mg sodium, 8 g carbo., 2 g fiber, and 1 g pro. Daily Values: 383% vit. A, 9% vit. C, 2% calcium, and 2% iron.
Mandarin Orange Ice
Pop the fruit, cans and all, into the freezer to make this two ingredient treat that is rich in vitamin C.
Prep: 10 minutes Freeze: 12 to 24 hours
2 11-oz. cans mandarin orange
sections
1 1/2 tsp. grated fresh ginger
1. Place unopened cans of mandarin oranges into the freezer. Freeze for 12 to 24 hours or until fruit is frozen solid.
2. Place unopened cans of frozen fruit in a container of hot water for 1 to 2 minutes. (Do not thaw too long or sorbet will be too soft.) Remove cans from water. Pat cans dry with paper towels. Open cans (if necessary, open both ends of the cans to push the fruit out). Pour any thawed juice into a blender container or food processor bowl. Break frozen oranges into small chunks. Add orange chunks and ginger to blender container or food processor bowl.
3. Cover and blend or process until nearly smooth, but not melted. Spoon into individual glasses or bowls. (Or transfer mixture to an 8x8x2-inch baking pan; cover and freeze up to 3 days or until ready to serve. Use a scraping motion to scoop sorbet.) Makes 4 or 5 servings.
Nutrition facts per serving: 58 cal., 0 g total fat (0 g sat. fat), 0 mg chol., 8 mg sodium, 15 g carbo., 1 g fiber, and 1 g pro. Daily Values: 27% vit. A, 89% vit. C, 2% calcium, and 2% iron.
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