Raspberry Cream In Grapefruit Shells

Course : Fruits
Serves: 4
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2 medium grapefruits
1 package raspberry-flavor gelatin (3 ounces)
1 cup boiling water ice cubes
1/2 cup heavy cream -- whipped
1 cup or frozen whipped topping -- thawed
1/2 cup shredded or flaked coconut
2 tablespoons almonds -- sliced

Preparation / Directions:

1. Cut 1 grapefruit in half crosswise; squeeze juice to equal 3/4 cup. 2. Cut second grapefruit in half; carefully remove grapefruit sections from membrane with curved grapefruit or paring knife. Drain and reserve sections. 3. Scrape grapefruit shells clean with spoon. (To prevent tipping, cut a thin slice from bottom of each shell.) Rinse shells; drain and chill. 4. Dissolve gelatin in boiling water in bowl; stir in grapefruit juice. 5. To chill quickly, place bowl of gelatin mixture inside larger bowl filled with ice; stir mixture occasionally until very thick, but not set, about 1/2 hour. 6. With electric mixer, beat thickened gelatin until foamy, about 2 minutes. 7. Fold in whipped cream, reserved grapefruit sections and coconut; chill 5 to 10 minutes, until mixture begins to mound. 8. Spoon into grapefruit shells; sprinkle with almonds and additional coconut, if desired.

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