Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lg Pink grapefruit
1 Envelope unflavored gelatin
1 c Water, divided
1/2 c Equal, sugar substitute
2 Egg whites, stiffly beaten

This refreshing, frosty sorbet is a great hot weather treat.

With sharp knife remove peel and all white pith from the grapefruit.
Working over a bowl to catch juice, remove segments from membrane and
squeeze juice from membrane. Puree grapefruit with juice to yield
about 2 cups puree. Sprinkle gelatine over 1/2 cup water and heat
until gelatin dissolves. Stir in Equal, grapefruit puree and
remaining water. Pour mixture into shallow container. Freeze until
partially frozen. Beat with electric mixer. Whisk in beaten egg
whites. Freeze until firm. To serve, thaw about 1 hour. Beat with
electric mixer, freeze about 15 minute or until mixture reaches
desired serving texture. Makes about 5 cups.

PER 1/2 CUP SERVING: 26 calories, 1.6 g protein, 0 g fat, 5.2 g carbo.

** NOTE Low fat, no sugar added frozen desserts harden during frozen
storage. To serve, thaw hardened dessert slightly and place in a food
processor. Process until smooth, then return to freezer 15 minutes or
until firm enough to serve.

Origin: Equal's 10 th Anniversary Recipe Book, Collector's Edition.
Shared by: Sharon Stevens.

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