| | | | 2 |  | cups Homemade Chicken Stock , or canned low-sodium chicken broth, skimmed of fat | | | | | 1 | | cup fresh orange juice | | | | | 1/4 | | cup Triple Sec or other orange liqueur | | | | | 1 | | teaspoon salt | | | | | 1/8 | | teaspoon freshly ground black pepper | | | | | 4 | | heads Belgian endive(1 1/4 pounds) | | | | | 1 | | orange, peel and pith removed, sliced into 1/4-inch-thick rounds | | | | | 1. Combine stock, orange juice, liqueur, salt, and pepper in a large, shallow, nonreactive saucepan. Bring to a boil, and add endive. Cover endive with cheesecloth to keep it submerged, reduce heat to medium low, and cover; simmer until tender, about 45 minutes. | | | | | 2. Transfer endive to a plate, and cover with cheesecloth to keep warm. Continue simmering liquid until syrupy and slightly thick, about 20 minutes. | | | | | 3. Slice heads of endive in half lengthwise; add to syrup. Add orange slices, and toss to coat. Toss again, and serve. | | | | | | Per serving: 118 calories, 1 g fat, 1 mg cholesterol, 19 g carbohydrate, 666 mg sodium, 4 g protein, 5 g dietary fiber. |
WW Points: 2
Cal: 118 ; Fat: 1 ; Fiber: 4
Why is the fiber lower than what the nutritional information says?
Weight Watchers modified the point system plan, where you can only count 4 grams of fiber for any food item, and the rest is ignored. This modification was because people were abusing it and eating high fiber foods in order to make the points seem lower. |
