Orange Salad with Shortbread Crumble

Serves: 1

Prep time: 5 minutes

Ingredients:

• 1 pack Jenny Craig Shortbread Bites, lightly crushed
• 1 orange, peeled
• Small splash of rosewater
• 1/3 cup fat free vanilla yoghurt
• Sprinkle of cinnamon
• Fresh mint leaves to garnish

Method:

1. Segment the orange by cutting between the membranes of the orange. Arrange the orange segments onto a plate or bowl and keep the leftover pith.
   

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2. With the remaining orange pith, squeeze the juice into a bowl and add rosewater. Drizzle this over the orange segments.
   

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3. Top the orange segments with yoghurt, cinnamon, and Jenny Craig Shortbread Bites. Garnish with mint leaves to finish

Dietitian Tip:

Rosewater adds a unique floral flavour and can be found in supermarkets in the baking section.

Enjoy!

Laura Ford

Jenny Craig Company Dietitian

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Laura is an Accredited Practising Dietitian who enjoys staying up to date with the latest nutrition and food trends. Laura loves to spend her free time working out at F45, eating cheese, experimenting in the kitchen, or exploring and eating her way across Melbourne. When she’s not trying to decide her next meal, you’ll find her relaxing at home with her cat, Evie or planning her next trip overseas.