Recipe - Pink Grapefruit Ice

2 lg Pink grapefruit
1 Envelope unflavored gelatin
1 cup Water, divided
One half cup 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 One half 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 One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini