Florida, Fruit, Gift, Baskets, Recipes and Gourmet items

Florida, Gifts, Fruit, Recipes and Gourmet Items

Florida-Style Crepe Suzettes

If you don't have time to make crepes, substitute purchased crepes and serve with the Orange Topper. Or, you can make the crepes up to 2 days ahead. Stack them with waxed paper between layers and refrigerate in an airtight container.

1 cup all-purpose flour

3/4 cup skim milk

2/3 cup frozen Florida Orange Juice Concentrate, thawed

1/2 cup refrigerated or frozen egg product, thawed

1 tablespoon cooking oil

Nonstick spray coating

Orange Topper (see recipe, below)

2 tablespoons chopped toasted pecans

In a medium bowl combine flour, milk, thawed concentrate, egg product, and oil. Beat with a rotary beater until mixed. Spray an unheated 6" skillet with nonstick coating; heat over medium heat. Spoon 2 tablespoons batter into skillet; lift and tilt skillet to spread batter. Return to heat; brown on one side only. Invert over paper towels; remove crepe. Repeat with remaining batter to make 16 crepes, greasing skillet lightly as necessary to prevent sticking.

Fold each crepe in half, browned side out. Fold in half again, forming a triangle. Place in a single layer on a baking sheet. Keep crepes warm in a 300 degree oven while making Orange Topper. To serve, arrange 2 folded crepes on each dessert plate. Spoon Orange Topper over crepes. Sprinkle with nuts.

Makes 8 servings.

NUTRITION FACTS PER SERVING WITH TOPPER: 220 cal., 5 g pro., 42 g carbo., 4 g total fat (1 g sat. fat), 1 mg cholesterol, 1 g dietary fiber, 44 mg sodium. Daily values: 78% vit. C, 18% thiamine, 10% riboflavin, 12% potassium.

Orange Topper

Try this sophisticated, no-fat sauce spooned over ladyfingers, angel food cake slices or cream puffs filled with frozen yogurt.

1/2 cup packed brown sugar

1/3 cup frozen Florida Orange Juice Concentrate, thawed

2 tablespoons cornstarch

4 medium Florida Oranges, peeled, sectioned, and seeded

In a medium saucepan stir together sugar, thawed concentrate, and cornstarch. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Add orange sections.

Makes about 2 cups topper.

NUTRITION FACTS PER 1/4 CUP SAUCE: 82 cal., 1 g pro., 21 g carbo., 0 g total fat (0 g sat. fat) 0 mg cholesterol, 1 g dietary fiber, 4 mg sodium. Daily values: 56% vit. C.