Citrus & Pomegranate Coupe

Citrus & Pomegranate Coupe
Yield:
24 servings, 1/2 cup (125 mL) fruit and 2 Tbsp. (30 mL) topping each

Ingredients

Ingredients Weights Measures
Philadelphia Light Cream Cheese Product 1 lb. [510 g] 2 cups [500 mL]
plain low fat yogurt 7 oz. [200 g] 3/4 cup [175 mL]
orange marmalade 2 oz. [60 g] 2-1/2 Tbsp. [37 mL]
orange zest 1/2 oz. [15 g] 2-1/2 Tbsp. [37 mL]
navel oranges, segmented 1-3/4 lb. [790 g] 1 qt. [1 L]
grapefruit, segmented 1 lb. [720 g] 1 qt. [1 L]
clementines, segmented 1 lb. [510 g] 3 cups [750 mL]
pomegranate seeds 6 oz. [170 g] 1 cup [250 mL]
Philadelphia Light Cream Cheese Product 4-1/2 oz. [130 g] 1/2 cup [125 mL]
plain low fat yogurt 1-3/4 oz. [50 g] 3 Tbsp. [45 mL]
orange marmalade 1/2 oz. [15 g] 2 tsp. [10 mL]
orange zest 2 tsp. [10 mL]
navel oranges, segmented 7 oz. [200 g] 1 cup [250 mL]
grapefruit, segmented 6-1/3 oz. [180 g] 1 cup [250 mL]
clementines, segmented 4-1/2 oz. [130 g] 3/4 cup [175 mL]
pomegranate seeds 1-1/2 oz. [45 g] 1/4 cup [50 mL]

Directions

Mix cream cheese product, yogurt, marmalade and orange zest until well blended.

Combine remaining ingredients.

For each serving: Spoon 1/2 cup (125 mL) fruit into dessert dish; top with 2 Tbsp. (30 mL) cream cheese mixture.

Kraft Kitchens Tips

Serving Suggestion
Citrus fruits vary in size and yield. In general, 1 large orange will yield 1/2 cup (125 mL) segments, 1 large grapefruit will yield 1 cup (250 mL) segments, and 1 clementine will yield about 6 Tbsp. (90 mL) segments.
Note
These coupes would make an interesting addition to any brunch buffet. Or, they can be served as a refreshing dessert.

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Nutritional Information
Calories
 100
Total fat
 3.5 g
Saturated fat
 2 g
Cholesterol
 10 mg
Sodium
 110 mg
Carbohydrate
 15 g
Dietary fibre
 1 g
Sugars
 11 g
Protein
 3 g
Vitamin A
 8 %DV
Vitamin C
 70 %DV
Calcium
 6 %DV
Iron
 2 %DV