Oranges in Grand Marnier
Makes: 6 servings

Ingredients:
6 Tropicana® oranges
2 T fresh Tropicana lemon juice
1/4 c granulated sugar
1 c water
1/8 c corn syrup
1/4 c Grand Marnier or Triple Sec Liqueur

Preparation:
Using zester or vegetable peeler, peel thin strips of orange rind from 2 of the oranges, being careful not include any white part. Cut into wispy thin strips and place in saucepan. Pour in enough cold water to cover and bring to boil (this removes bitter flavor); drain and set aside.

Using sharp knife, cut peel from oranges, including any white pith and membrane. Cut oranges into round slices and place in glass bowl or in overlapping slices on platter.

In saucepan, combine sugar, water and corn syrup; bring to boil, stirring only until sugar has dissolved. Add strips of orange rind; simmer, uncovered, for 25 minutes, or until syrup is slightly thickened. Remove from heat; stir in lemon juice and liqueur.

Let cool, and then pour over oranges.

Refrigerate for 2 to 8 hours, turning oranges once or twice. Taste and add more liqueur if desired.

Four Star Citrus Ambrosia
Makes: 4 servings

Ingredients:
Grated peel of ½ a Tropicana® tangerine
2 Tropicana tangerines, peeled, segmented, seeded
2 Tropicana oranges, peeled, cut into half-cartwheel slices
1 Tropicana grapefruit, peeled, sectioned
4 c vanilla flavored low-fat yogurt
2-1/2 T flaked coconut, toasted

Preparation:
Stir tangerine peel into yogurt; chill. Divide fruit into 4 dessert dishes; chill. To serve, spoon yogurt mix over fruit. Sprinkle each serving with about ¾ tablespoon coconut and garnish with fresh mint leaves, if desired.

Claret Spiced Oranges
Makes: 4 servings

Ingredients:
4 Tropicana oranges, peeled, and sectioned
1 T fresh Tropicana lemon juice
5 T sugar
½ c water
¾ c claret wine
2 cloves garlic
1 3-inch stick cinnamon

Preparation:
Place orange sections in bowl. In a saucepan, combine the remaining ingredients, bring to a boil and simmer 5 minutes. Pour hot syrup over the oranges. Let cool and refrigerate about 4 hours or overnight. Remove whole spices and serve cold.

Iced Raspberry Mousse
Makes: 6 servings

Ingredients:
1/2 t grated Tropicana orange rind
2 envelopes unflavored gelatin
1/2 c water
1 package frozen raspberries in light syrup
3/4 c low-fat plain yogurt
3 egg whites
1/2 c granulated sugar
Garnish: fresh raspberries, mint leaves, flowers

Preparation:
In saucepan or microwave-safe dish, sprinkle gelatin over water; let stand for 5 minutes to soften. Heat over low heat or in microwave at medium (50%) power for 50 seconds or until gelatin has dissolved.

In food processor or blender, puree raspberries (if using unsweetened, add about ¼ cup/50 ml sugar). Transfer to bowl and stir in gelatin mixture, yogurt, and orange rind. Refrigerate until mixture begins to set or is consistency or raw egg whites.

In large bowl, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff peaks form. Whisk about ¼ of beaten whites into raspberry mixture; fold in remaining whites.

Divide among prepared dishes. Cover and refrigerate for at least 1 hour before serving. Garnish with raspberries, fresh mint, and flowers.

Citrus 'N' Banana Compote Delight
Makes: 6 servings

Ingredients:
Juice of 1 Tropicana lemon (or 3 T)
1/2 Tropicana lemon, unpeeled, cut in half-cartwheels
2 Tropicana oranges, peeled, separated into segments
3/4 c water
1/2 c sugar
12 whole cloves
2 sticks cinnamon
4 bananas, peeled, cut in half lengthwise
1 c grapes

Preparation:
In large saucepan, combine water, sugar, lemon juice, cloves, and cinnamon; simmer 15 minutes. Add lemon slices; simmer 2 minutes longer. Gently stir in bananas, oranges, and grapes; heat. Serve warm or chilled.

Citrus Berry Sherbet
Makes: 6 (1/2 cup) servings

Ingredients:
Juice of 3 fresh Tropicana oranges (1 cup juice)
1 t grated peel and juice of 1 fresh Tropicana lemon
1 envelope unflavored gelatin
1/4 c sugar
1-1/2 c mashed fresh or thawed, frozen strawberries or boysenberries (no sugar added)
1/2 c unsweetened applesauce

Preparation:
In saucepan, soften gelatin in orange and lemon juice. Add sugar and lemon peel. Stir over low heat until gelatin and sugar are dissolved. Cool. Stir in strawberries and applesauce. Pour into shallow pan. Freeze until firm, about 4 hours.