Stuffed Oranges
Yield
4 servingsPrep
15 minCook
60 minReady
75 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
oranges
|
|
| 8 | each |
dates
|
*
|
| 4 | teaspoons |
walnuts
chopped |
|
| 4 | teaspoons |
raisins, seedless
|
|
| 4 | tablespoons |
sugar
|
|
| 1 | each |
egg whites
stiffly beaten |
*
|
| 4 | teaspoons |
coconut
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
oranges
|
|
| 8 | each |
dates
|
*
|
| 2E+1 | ml |
walnuts
chopped |
|
| 2E+1 | ml |
raisins, seedless
|
|
| 6E+1 | ml |
sugar
|
|
| 1 | each |
egg whites
stiffly beaten |
*
|
| 2E+1 | ml |
coconut
grated |
*
|
Directions
Cut a thin slice from stem end of oranges.
Cut triangles evenly from top.
Remove center, dice pulp and combine with dates, raisins and 2 tablespoons sugar.
Fill orange shells and bake in a casserole with ½ inch water, in a 300℉ (150℃) oven for 45 mintues.
Fold beaten egg white and remaining sugar together.
Remove oranges from oven, top with egg mixture, sprinkle with coconut and return to oven for 15 minutes.
