2 oranges

1 1/2 pounds fresh broccoli, cut into florets

1 teaspoon butter or margarine

1 small onion, chopped

2 teaspoons finely chopped crystallized ginger

1 (8-ounce) container low-fat lemon yogurt



Grate 1 orange to equal 1 teaspoon grated rind; set aside.

Peel and section oranges, removing seeds; set aside.

Place broccoli florets in a steamer basket over boiling water, and cook 3 to 4 minutes or until crisp-tender.

Melt butter in a nonstick skillet over medium-high heat; add onion and ginger, and sauté until tender.

Remove from heat.

Toss together broccoli florets, onion mixture, 1 teaspoon orange rind, and orange sections in a large bowl.

Stir in yogurt. Serve immediately.