Citrus Treats
This week American Profile offers two recipes that provide a healthy dose of citrus. Oven French Toast, from Martha Wolf of Brighton, Mich., is a perfect holiday breakfast. With a bit of orange juice (fresh or prepared) in the batter and syrup, it's sure to perk up your day.
The Orange Creamsicle Smoothie, from our sister publication Relish, was created by Joan Cirillo, author of The Complete Idiot's Guide to Cooking with Kids and other kid-focused cookbooks. Perfect for breakfast or as an after-school or -work snack, the refreshing smoothie uses fresh or prepared orange juice and has a tart, citrusy flavor.
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Orange Creamsicle Smoothie
Mark Boughton
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Ingredients
1 cup skim milk
1 (6-ounce) container low-fat vanilla yogurt
1/3 cup calcium-fortified frozen orange juice concentrate
1/4 teaspoon vanilla extract
5 ice cubes
Instructions
1 (6-ounce) container low-fat vanilla yogurt
1/3 cup calcium-fortified frozen orange juice concentrate
1/4 teaspoon vanilla extract
5 ice cubes
1. Combine milk, yogurt, orange juice concentrate and vanilla extract in blender. Blend 15 seconds to combine ingredients. Add ice cubes and blend about 20 seconds to crush ice. Serve immediately. Serves 2.
By Joan Cirillo, "Relish Cooking with Kids," July 2006.
Nutritional Information
By Joan Cirillo, "Relish Cooking with Kids," July 2006.
Nutritional facts per serving: 200 calories, 1.5g fat, 10g protein, 38g carbohydrates, 1.5g fiber, 130mg sodium.
Oven French Toast
High Cotton Food Styling and Photography
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Toast:
¼ cup (1/2 stick) butter, melted
8 thick slices French or Italian bread
4 eggs
2/3 cup orange juice
¼ cup sugar
½ teaspoon vanilla extract
¼ teaspoon ground nutmeg
½ cup chopped pecans
Syrup:
1/4 cup (1 stick) butter
1/2 cup orange juice
1/4 cup sugar
Instructions
¼ cup (1/2 stick) butter, melted
8 thick slices French or Italian bread
4 eggs
2/3 cup orange juice
¼ cup sugar
½ teaspoon vanilla extract
¼ teaspoon ground nutmeg
½ cup chopped pecans
Syrup:
1/4 cup (1 stick) butter
1/2 cup orange juice
1/4 cup sugar
1. To prepare toast, pour melted butter into a 13 x 9-inch glass baking pan. Tilt pan to coat the bottom evenly. Arrange bread slices in a single layer in the pan.
2. Whisk eggs in a medium bowl until well beaten. Add orange juice, sugar, vanilla and nutmeg. Whisk until well blended. Pour over bread, cover with plastic wrap, and refrigerate 2 hours or overnight.
3. Preheat oven to 350F.
4. Remove plastic wrap from pan and bake, uncovered, 20 minutes. Sprinkle pecans over top and bake 10 minutes longer.
5. To prepare syrup, melt butter in a small saucepan over medium heat. Add orange juice and sugar. Cook until thoroughly heated and the sugar has dissolved. Do not boil. Serve with French toast. Serves 8.
Tips from the Test Kitchen
2. Whisk eggs in a medium bowl until well beaten. Add orange juice, sugar, vanilla and nutmeg. Whisk until well blended. Pour over bread, cover with plastic wrap, and refrigerate 2 hours or overnight.
3. Preheat oven to 350F.
4. Remove plastic wrap from pan and bake, uncovered, 20 minutes. Sprinkle pecans over top and bake 10 minutes longer.
5. To prepare syrup, melt butter in a small saucepan over medium heat. Add orange juice and sugar. Cook until thoroughly heated and the sugar has dissolved. Do not boil. Serve with French toast. Serves 8.
Tips From Our Test Kitchen: For additional orange flavor, add ¼ teaspoon grated orange zest to the syrup.
Nutritional Information
Nutritional facts per serving: 420 calories, 20g fat, 12g protein, 50g carbohydrates, 2g fiber, 530mg sodium.
first appeared: 11/12/2009
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