Fresh Grapefruit Salad
Serving : 8-12
Serving : 156g
Calories : 72
4 grapefruits, peeled and white pith removed
1/4 cup fresh lemon juice
3 (1/4 ounce) envelopes knox unflavored gelatin
1/4 cup cold water
1/2 cup boiling water
1/4-1 cup sugar, to taste
Peel the grapefruit over a large bowl to catch juices, removing all white
pith. Cut along both sides of the membranes dividing grapefruit sections,
letting segments fall into the bowl. Squeeze the membranes with your hands
to extract all possible juice. Remove any seeds that fall into the bowl.
Juice one lemon to yield 1/4 cup juice; add to grapefruit segments. Set
Measure 1/4 cup cold water into a 2 cup measuring cup or small bowl. Add
gelatin and stir to soften. Add boiling water and stir to dissolve.
Add sugar to taste to gelatin mixture, stirring until dissolved. The
amount of sugar you add will depend upon the tartness of the grapefruit.
With the tart yellow grapefruit, I add about 1 cup of sugar, but with the
sweeter red grapefruit, I may add as little as 1/4 cup.
Add the gelatin mixture to the grapefruit segments and juices, tossing
gently to combine well.
Pour into a 9-inch square Pyrex dish and refrigerate 4 hours overnight.
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