A touch of crème de cassis and fresh rosemary top grapefruit segments for a refreshing brunch treat. Source: EatingWell Magazine, January/February 1995

EatingWell Test Kitchen
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Ingredients

Directions

  • Cut grapefruit segments from their surrounding membranes, letting them drop into a bowl. Squeeze any remaining juice from the membranes into the bowl. Remove the segments from the bowl with a slotted spoon, and arrange on 4 dessert plates. (Reserve the juice for breakfast the next day.)

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  • Crush rosemary leaves with the flat of a knife blade to release the fragrant oil. Scatter over the top of the grapefruit. Drizzle each serving with 1 tablespoon creme de cassis (or black-currant syrup).

Nutrition Facts

69 calories; 0.3 g total fat; 0.1 g saturated fat; 1 mg sodium. 331 mg potassium; 18.3 g carbohydrates; 3.4 g fiber; 15 g sugar; 1.4 g protein; 1904 IU vitamin a iu; 93 mg vitamin c; 20 mcg folate; 33 mg calcium; 16 mg magnesium;

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