Chocolate-Drizzled Oranges in Strawberry Cream
1 cup(s), raw
½ fl oz, about 1 Tbsp
Lite whipped topping
1 tbsp(s), frozen, non-dairy
2 medium, navel, peeled and sliced 1/4-inch thick
4 piece(s), or 2 mint sprigs
- In a blender or food processor, puree strawberries, sugar, liqueur and whipped non-dairy topping.
- In a small saucepan, combine cornstarch with 3 tablespoons cold water; stir in strawberry mixture. Cook over medium heat, stirring constantly, until mixture boils and thickens, 2-3 minutes. Remove from heat and cool slightly. Refrigerate, covered, until chilled, 1-2 hours.
- Pour strawberry cream onto 2 dessert plates. Arrange orange slices on top. Drizzle with chocolate syrup and serve, garnished with mint.