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Grapefruit with Cassis & Rosemary

:  January/February 1995

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A touch of crème de cassis and fresh rosemary top grapefruit segments for a refreshing brunch treat.


Grapefruit with Cassis & Rosemary Recipe

Makes: 4 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 2 small red grapefruit
  • 2 small white grapefruit
  • 1 teaspoon fresh rosemary leaves
  • 4 tablespoons crème de cassis, or black-currant syrup

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Preparation

  1. 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.)
  2. 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 crème de cassis (or black-currant syrup).

Nutrition

Per serving: 101 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 26 g carbohydrates; 0 g added sugars; 2 g protein; 5 g fiber; 1 mg sodium; 470 mg potassium.

Nutrition Bonus: Vitamin C (212% daily value), Vitamin A (57% dv).

Carbohydrate Servings: 1 1/2

Exchanges: 1 1/2 fruit


More From EatingWell

Recipe Categories

Health & Diet Considerations
High fiber
Gluten free
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
Season
Fall
Winter
Style/Theme
Entertaining, casual
Quick (total 30 min. or less)
Vegan
Vegetarian
Type of Dish
Desserts, fruit
Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
4
Preparation/ Technique
No-cook
Meal/Course
Brunch
Dessert
Publication
January/February 1995
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