Oranges with caramel toffee

Prep 15 mins | Cook 8 mins | Serves 4

6 Navel oranges
1 cup caster sugar
⅓ cup reduced fat cream
Toasted waffles, to serve

Step 1 Peel, remove all white pith then thickly slice oranges. Arrange in a serving dish.

Step 2 To make caramel toffee, place sugar in a non-stick frying pan and heat over high heat, tilting pan often, for 5-8 minutes until deep golden. Remove from heat and carefully stir in cream.

Step 3 Drizzle hot caramel toffee over oranges and serve with toasted waffles and vanilla ice-cream if liked.

Good for you ... Navel Oranges

A very good source of vitamin C which contributes to the formation of collagen and its role in healthy gums, teeth, cartilage, bones and skin. Half a large orange supplies one day’s recommended intake of vitamin C.

Provides a variety of carotenoids, including some beta carotene which is converted to vitamin A in the body.

A source of folate, a B vitamin that contributes to the normal functioning of the body’s immune system.

Low GI (40-51) meaning that the sugars in oranges are broken down slowly and absorbed into the bloodstream.