Grapefruit Alaska Food
GRAPEFRUIT ALASKA
Steps:
- Preheat oven to 350°. Halve grapefruits and section; remove membranes. Return grapefruit sections to grapefruit halves. Drizzle 1/4 teaspoon rum extract over each. Top each with 1 rounded tablespoon of whipped cream. Place on an ungreased foil-lined baking sheet., In a large bowl, beat the egg whites, cornstarch and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Mound 1/2 cup on each grapefruit half; spread meringue to edges to seal. Bake until meringue is browned, 15 minutes. Top each with a cherry. Serve immediately.
Nutrition Facts : Calories 152 calories, Fat 6g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 26mg sodium, Carbohydrate 24g carbohydrate (21g sugars, Fiber 2g fiber), Protein 3g protein.
BAKED GRAPEFRUIT ALASKA
A wonderfully light breakfast (or even dessert) that could be an everyday thing, but is also nice enough to serve to guests at a brunch. I got this recipe from my great-aunt's cookbook.
Provided by Vye367
Categories Frozen Desserts
Time 12m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut grapefruits in half.
- Carefully remove fruit sections; set aside fruit skins.
- Mix grapefruit sections with grapes and berries in a small bowl.
- You can add a bit of sugar, if you'd like them sweeter. Sometimes I sprinkle them with orange juice, although if you'd like them to be very fancy, you could toss the fruit with a little bit of champagne.
- Refill grapefruit skins with berry mix.
- Beat egg whites and cream of tartar in a cold mixing bowl until stiff peaks form.
- Fold in sugar.
- Cover fruit with merangue.
- Bake at about 500 degrees until just golden brown.
- It's easiest just to keep an eye on them until they look right; it really dos't take that long.
Nutrition Facts : Calories 157.1, Fat 0.2, Sodium 27.8, Carbohydrate 38.5, Fiber 0.2, Sugar 28.2, Protein 2.7
GRAPEFRUIT ALASKA
Provided by Joan Mathews
Categories Dairy Egg Dessert Bake Low Sodium Wheat/Gluten-Free Grapefruit Gourmet Illinois
Yield Serves 4
Number Of Ingredients 4
Steps:
- Preheat oven to 425°F.
- Halve grapefruits crosswise and with a grapefruit knife cut out sections from between membranes. Transfer sections and any juices to a large bowl and stir in 2 tablespoons sugar. Gently peel away and discard inner membranes from grapefruit halves, leaving rinds intact, to form 4 hollow, dry cups. Divide grapefruit mixture among cups.
- In a bowl with an electric mixer beat egg whites on low speed until frothy. Increase speed to medium and beat until whites just hold soft peaks. Gradually beat in remaining 4 tablespoons sugar and beat on high speed until meringue is stiff and glossy.
- Put 1 scoop ice cream in each cup and top with meringue, spreading evenly to seal edges. Put cups on a baking sheet and bake in middle of oven 8 to 10 minutes, or until meringue is golden. Serve immediately.
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