Orange and grand marnier triffle 203 calories 1.1g fat per serving

Discussion in 'Rosemary Conley - Recipes' started by charlottegrace1, 20 February 2010 Social URL.

  1. charlottegrace1

    charlottegrace1 Gold Member

    Goal Weight:
    Serves 4

    4 oranges
    300ml fresh orange juice
    2 tablespoons of Grand Marnier or other orange liqueur
    16 sponge finger biscuits for triffles
    600ml Total 0% Greek yogurt
    1 teaspoon cocoa powder to dust

    Prepare the oranges by slicing off the top and bottom and using a knife remove the peel and the pith by cutting down between the orange and the skin. Save 4 pieces of the skin.
    Cut the orange into segments by cutting between the membrane.
    Squeeze out any juice from the centre core which is left into a separate dish. Add the fresh orange juice and Grand Marnier to the bowl.
    Start to make the triffle by soaking the sponge fingers in the orange liquid quickly and them placing in a glass dish, adding a few orange segments and a spoonful of yogurt. Build up into layers ending with a layer of yogurt. Refrigerate until ready to serve.
    Place the reserved orange peel on a chopping board and remove any pith that is still on it. Cut each piece of peel into very very thin strips and blanch in boiling water for 5 mins, drain and allow to cool.
    Just before serving, dust each triffle with cocoa powder and decorate with a pinch of the orange zest.
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