3/4 C. fresh orange juice (about 3 oranges)
2 T. minced peeled fresh ginger
1 T. low-sodium soy sauce
2 T. honey
1 T. water
2 tsp. cornstarch
2 (1 1/2-lb.) Cornish hens, skinned and halved
Cooking spray
1/2 tsp. salt
1/2 tsp. ground ginger

Preheat oven to 475°. Combine first 4 ingredients in a small saucepan; bring to a boil. Combine water and cornstarch in a small bowl, stirring with a whisk. Add to juice mixture in pan, stirring with a whisk. Cook 2 minutes or until thick and glossy, stirring constantly. Place hen halves, meaty sides up, on a foil-lined jelly roll pan coated with cooking spray; sprinkle hen halves with salt and ground ginger. Spoon juice mixture evenly over hen halves. Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone. Bake at 475° for 25 minutes or until the thermometer registers 180°.

Yield: 4 servings
Calories: 188
Fat: 3.8g
Fiber: 0.3g