Low Fat Dessert Recipes

Ingredients:

9 large ruby grapefruit
3 tbsp orange juice concentrate thawed
3 tbsp sugar
3 tsp unflavored gelatin about 1 1/2 pack, ets
1 citrus leaves, rinsed
1 tbsp black tea leaves
1 tbsp cornstarch
2 tbsp water

Instructions:

Cut peel and membrane from 8 grapefruit. Over bowl, cut fruit between
inner membranes to free segments. Carefully drain juice from bowl and
measure. You need 2 1/2 cups juice and 6 cups segments. If needed, segment
or ream another fruit. Cover and chill 8 to 10 goodlooking segments until
ready to serve.

In a 4 1/2- by 8-inch metal loaf pan, neatly layer remaining segments to
within 1/2 inch of pan rim.

In a 1- to 2-quart pan, mix together 1 cup grapefruit juice (reserve
remainder for sauce), orange concentrate, 1 Tbs. sugar, and gelatin. Let
gelatin soften about 5 minutes. Stir over medium heat until all gelatin
dissolves. Pour over segments.

Cover terrine and chill at least 8 hours or up to 1 day. To serve, dip
chilled terrine briefly in hot water to within 1/2 inch of pan rim.
Uncover and place platter over pan; holding them together, invert terrine
onto platter.

Pour equal portions of tea sauce on 8 to 10 dessert plates. With a sharp
knife, carefully cut terrine into 8 to 10 equal slices. Set slices on
sauce. Garnish with reserved segments and citrus leaves.

From: The Donatello, San Francisco.

Per serving 84 cal.; 2 g protein, 0. 2 g fat (0 g sat.); 20 g carbo.; 3.3
mg sodium; 0 mg chol.

Tea sauce. In a 2- to 3-quart pan, stir together 1 1/2 cups grapefruit
juice (reserved from terrine) and 2 tablespoons sugar. Over medium- high
heat, bring mixture to a boil. Add 1 tablespoon black tea leaves; simmer,
covered, for 5 minutes. Pour mixture through a fine wire strainer. (If
made ahead, cool, cover, and chill up to 3 days.)

Mix 1 tablespoon cornstarch with 2 tablespoons water and stir into
grapefruit mixture; bring to a boil over medium-high heat. Let cool.

From Sunset, December 1991

Servings: 8