ORANGE SYLLABUB
Make and share this Orange Syllabub recipe from Food.com.
Provided by Pie Queen
Categories Beverages
Time 5m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Shake the wine, orange juice, sugar and cream together in a bottle and pour into a wine glass.
- Whisk until frothy.
- Top with rediwhip and garnish with an orange slice or you could use some thawed cool whip.
Nutrition Facts : Calories 439, Fat 35.3, SaturatedFat 21.9, Cholesterol 130.4, Sodium 39.4, Carbohydrate 21.4, Fiber 0.1, Sugar 16.7, Protein 2.4
RASPBERRY SYLLABUB
Categories Milk/Cream Berry Fruit Dessert No-Cook Raspberry Lemon Sherry White Wine Summer Chill Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Whisk first 5 ingredients in medium bowl until sugar dissolves. Beat cream in large bowl to stiff peaks. Fold whipped cream into wine mixture. Divide mixture among 8 wineglasses. Cover and refrigerate overnight (syllabub mixture will separate). Sprinkle with berries and serve.
RASPBERRY ORANGE SMOOTHIE
"I enjoy this smoothie with breakfast or as a quick afternoon pick-me-up," says Stephanie Konopka of South Lyon, Michigan. "You can substitute peaches for the raspberries if you wish."
Provided by Taste of Home
Time 5m
Yield 1 serving.
Number Of Ingredients 3
Steps:
- In the large Personal Blender cup, combine all ingredients. Process according to the manufacturer's directions. Pour into a chilled glass; serve immediately.
Nutrition Facts :
LEMON SYLLABUB
A quick dessert than can be as indulgent or as healthy as you want, experiment with your favourites
Provided by Good Food team
Categories Dessert, Dinner, Lunch, Supper, Treat
Time 10m
Number Of Ingredients 5
Steps:
- Whip the cream and sugar together until soft peaks form. Stir in the wine, most of the lemon zest and the juice. Spoon into glasses or bowls, sprinkle with the remaining zest and serve with almond thins or berries.
Nutrition Facts : Calories 329 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar, Protein 2 grams protein, Sodium 0.05 milligram of sodium
RASPBERRY ORANGE SAUCE
This sauce is wonderful over "fudgy low-fat brownies", recipe in 'zaar. Also great over icecream or other cakes. from Heart Healthy Cooking by Becel
Provided by Derf2440
Categories Sauces
Time 27m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Combine raspberries, orange juice and sugar in saucepan.
- Bring to boil, stirring constantly.
- Dissolve constarach in water.
- Add to pan and cook stirring for 2 minutes.
- Chill sauce until cold, about 15 minutes.
Nutrition Facts : Calories 29.5, Fat 0.1, Sodium 0.3, Carbohydrate 7.3, Fiber 1, Sugar 5.5, Protein 0.2
ORANGE-KISSED STRAWBERRY RHUBARB PIE
Orange juice and rind add extra flavor to a springtime favorite pie. I came up with this version when I needed to take a dessert to a summer dinner party. I made 2 pies for 8 of us and was lucky to take one piece home. It is one of the best pies I have ever made.
Provided by whodunitrdr
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Time 1h40m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Divide the pie pastry in half, roll out half to a round pie crust about 12 inches in diameter, and place the pie crust in the bottom of a 10-inch pie dish. Refrigerate the other half of the pie pastry until needed.
- Stir the 1 1/2 cups of sugar, the salt, orange peel, tapioca, and nutmeg together in a bowl until well blended. Gently stir in the rhubarb, strawberries, and orange juice, taking care not to crush the strawberries; pour into the prepared pie crust. Dot the filling with butter pieces. Roll the reserved pie pastry out to about a 12-inch circle and place the top crust over the fruit filling.
- Fold the edges of the top and bottom crust together to seal the two crusts together. Form a rounded indentation in the edge of the pie crust by placing your left index finger against the outer edge of the crust, and pinching the crust against it with the index finger and thumb of your right hand. Move around the edge of the pie, pinching the crust edge against your left index finger to make a fluted crust. Brush milk over the top crust of the pie and sprinkle with 1 tablespoon of sugar. Cut several vent holes in the top crust.
- Bake in the preheated oven until the filling is thickened and bubbling and the crust has browned, 40 to 50 minutes. Check after 30 minutes of baking time; if the crust edges are browning too quickly, cover them with strips of aluminum foil. Cool the pie before serving.
Nutrition Facts : Calories 449.8 calories, Carbohydrate 70.1 g, Cholesterol 7.8 mg, Fat 18.2 g, Fiber 3.6 g, Protein 3.8 g, SaturatedFat 5.6 g, Sodium 330.8 mg, Sugar 42.6 g
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