1 cup sour cream
2 tablespoons brown sugar
1 cup fresh pineapple chunks (reserve 2 tablespoons juice)
1 cup fresh blueberries
4 clementines, peeled and segmented
1/2 cup shredded coconut
1/3 cup chopped pecans (optional)
CALORIES (per 1/8 recipe) 170kcal; FAT 10g; CHOL 20mg; SODIUM 25mg; CARB 18g; FIBER 2g; PROTEIN 2g; VIT A 4%; VIT C 50%; CALC 4%; IRON 2%
Other Preparation Methods
Roasted Chicken Clementine: Preheat oven to 375°F. Season 6-lb roasting chicken with salt and pepper; place in roasting pan. Cut 2 Clementines in half and place in cavity of chicken; add 2 cloves garlic and 3 sprigs fresh rosemary to cavity. Bake 1-1 1/2 hours or until chicken is 165°F.
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Recipe Version FRP0047