Ruby Grapefruit

Serves: 8
Total Calories: 89


1 (10-ounce) package raspberry frozen
3 tablespoons sugar to taste
4 grapefruit


Heat raspberries in small saucepan until completely thawed. Add sugar if desired (but not necessary). Puree raspberries in electric blender or food processor strain. Refrigerate raspberry sauce in covered jar. To prepare membrane-free grapefruit sections, peel whole fresh grapefruit with serrated knife, going round and round grapefruit as you might for an apple, cutting deep enough to remove white undermembrane. To extract sections, cut close to membrane on each side of a grapefruit section and slip it carefully out. Each grapefruit should yield 11 sections. Squeeze juice from remaining membrane into bowl with fruit. Arrange grapefruit sections in serving bowls spoon raspberry sauce over top.
Note: Ruby Grapefruit is equally delicious served as an appetizer or as a dessert.

Nutritional Facts:

Serves: 8
Total Calories: 89
Calories from Fat: 0

This Ruby Grapefruit recipe is from the Managing Your Meals Cookbook. Download this Cookbook today.

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