Orange Salad with Shortbread Crumble

By author photo Laura Ford


Serves: 1

Prep time: 5 minutes


  • 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


    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.

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

    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.


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