Summer fruit seems to get all the glory with it’s juicy berries, melons, and stone fruit. But winter has some pretty spectacular fruit itself. Blood oranges are a favorite in our house this time of year. I always think I’m getting way too much as I place the stretching plastic bagful into the cart. And although the bowl of oranges on the counter looks massive, it only lasts a day or two. L (almost 2) screams “peel it, peel it!” which of course leads to a white kitchen table (and little girl) covered in red drips.
Every time I cut into a blood orange I’m amazed that such a vibrant color just grows in nature.
With their natural sweetness, these blood oranges were just begging
me to turn them into a sinless dessert. So we juiced them, added some milk, a tiny bit of sugar, and soon had the most amazingly delicious ice cream. It tasted like 50/50 ice cream – that refreshing orange and vanilla combination – with the added bonus of being naturally pink! If you have girls who love the book Pinkalicious
, you know just how big of an added bonus this really is. Huge. Hubby was at a conference in New Orleans all week so our household was feeling very pink.
After the girls went to bed while Yummy Hubby was away I did what I do when I get anxious. I bake like a mad woman. So we ended up with these delicate pink heart meringue cookies. They are also fairly sinless, being that they are fat-free and low-carb. Both of these recipes would make perfect Valentine’s Day desserts.
Blood Orange Sherbet
print this recipe!
2 cups freshly squeezed orange juice, approximately 2 to 3 pounds oranges
zest of one blood orange
1/4 cup sugar (amount may vary depending on the sweetness of your oranges)
1 teaspoon vanilla extract
1 1/2 cups whole milk
In a medium bowl, whisk together juice, zest, sugar, vanilla, and milk. Chill until very cold, about 1 hour. Pour into an ice cream maker and freeze according to manufacturers instructions. Transfer to freezer-safe container and store in freezer.
Heart Meringue Cookies
4 egg whites
2 1/4 cups confectioners’ sugar
pink gel food coloring (if you want them to be pink!)
Preheat the oven to 200 degrees F. Line a baking sheet with parchment paper.
In a glass or metal bowl, whip egg whites until foamy using an electric mixer. Sprinkle in sugar a little at a time, while continuing to whip at medium speed. Add a tiny drop of food coloring if using. When the mixture becomes stiff and shiny stop mixing, and transfer the mixture to a large pastry bag. Pipe the meringue out onto the prepared baking sheet using a large round tip or star tip in a heart shape.
Place the meringues in the oven and place a wooden spoon handle in the door to keep it from closing all the way. Bake for 2 1/2 hours, or until the meringues are dry, and can easily be removed from the pan. Allow cookies to cool completely before storing in an airtight container at room temperature. meringue recipe via