Brown Sugar Baked Citrus With Honeyed Yogurt

By Stephanie Lang, MS, RDN, CDN
Updated October 02, 2018
Medically reviewed by a board-certified physician
Roasted Citrus With Honeyed Yogurt
Stephanie Lang, MS, RDN, CDN

Nutrition Highlights (per serving)

Calories 395
Fat 10g
Carbs 64g
Protein 18g
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Nutrition Facts
Servings: 2
Amount per serving  
Calories 395
% Daily Value*
Total Fat 10g 13%
Saturated Fat 3g 15%
Cholesterol 14mg 5%
Sodium 179mg 8%
Total Carbohydrate 64g 23%
Dietary Fiber 6g 21%
Total Sugars 47g  
Includes 9g Added Sugars 18%
Protein 18g  
Vitamin D 0mcg 0%
Calcium 498mg 38%
Iron 2mg 11%
Potassium 1043mg 22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Total Time 30 min
Prep 10 min, Cook 20 min
Servings 2

Both grapefruit and oranges are excellent sources of vitamin C, and diets rich in vitamin C may be associated with reduced risk of cancers such as stomach, colon, esophagus, bladder, breast, and cervix. Eating a 'whole foods' diet with lots of fruits and vegetables is the best way to ensure you are meeting the daily recommended amounts of vitamins and minerals.

Grapefruit is full of phytochemicals including naringenin, limonin, beta carotene, and lycopene. Oranges are rich in potassium, folate, and vitamin A, and they contain a flavanoid known as hesperetin.

Grapefruit is typically a bitter fruit, so this recipe mixes it with sweet oranges, plus the citrus gets gently baked in the oven with a touch of brown sugar to cut the bitter flavor. Serve with creamy, cool yogurt and homemade granola. Please note that grapefruit can interact with certain medications, so check with your physician or dietitian before consuming grapefruit.

Ingredients

Preparation

  1. Preheat oven to 425F.
  2. Supreme (see note below) the grapefruit and orange, separate the segments from the juices (save the juices for drizzling on top later), and place the segments into a baking dish.
  3. Sprinkle the brown sugar over the citrus segments and bake for 10 minutes, or until the sugar just melts into the citrus flesh. Let cool for 5 minutes.
  4. Divide the yogurt between two bowls. Divide the honey between the two bowls and stir into the yogurt.
  1. Top each bowl of yogurt with half of the roasted citrus slices and 1/4 cup granola. Spoon any remaining citrus juices over the top.

Ingredient Substitutions and Variations

Feel free to swap out the honey for another sweetener you have on hand, like maple syrup.

Cooking and Serving Tips

For a fun twist on presentation, keep halved citrus in the peel and warm in a hot oven or broiler. Slice off a thin layer on the base end and the stem end of each grapefruit. Then slice each grapefruit in half across the "equator." Blot the citrus halves with a paper towel to get rid of excess moisture. Place onto a baking sheet and sprinkle each half with the brown sugar. Place in a 425F oven or broiler for 7 to 10 minutes or until the sugar has melted into the fruit. Serve the citrus in the peel with a side of yogurt.

To supreme a citrus fruit is to remove the skin, pith, membranes, and seeds, and to separate its segments.

To do this, cut off both ends of the fruit. Stand the fruit on one end and with a sharp serrated knife, slice off the peel and pith in large strips, following down the contours of the fruit rather than cutting straight down. Rotate the fruit and repeat until all the peel is removed and you have a juicy, bright peeled sphere.

Hold the sphere over a bowl to catch any juices and cut out the segments from in between the strips of membrane. Remove any seeds. When you have segmented the entire fruit, squeeze any remaining juices from the pithy core into the bowl.

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