We don't think of dessert as a source of nutrients, but this virtually no fat, fresh-tasting "jelly" created by Elizabeth Baird boasts more than 100 per cent of the recommended daily intake of immunity-boosting vitamin C in just one serving.
- Portion size 8 servings
- Credits : © CanadianLiving.com
Ingredients
Method
Scrub 1 grapefruit; using knife, remove thin outer rind. In small saucepan, bring rind and 1 cup (250 mL) water to boil; reduce heat, cover and simmer for 5 minutes. Meanwhile, in bowl, stir gelatin with 1/3 cup (75 mL) water; let stand for about 3 minutes or until softened.
Discard rind; add sugar to saucepan and return to boil. Stir in gelatin mixture; simmer, stirring, for about 1 minute or until clear. Let cool.
Meanwhile, cut rind and outer membrane from oranges and 2 of the remaining grapefruit. Holding fruit over sieve set over bowl, remove sections by cutting down 1 side and up the other. Cut sections in half crosswise; set aside.
Squeeze juice from membranes and remaining grapefruit to make 1-3/4 cups (425 mL). Add to gelatin mixture. Refrigerate until cold and starting to set. Stir in grapefruit and orange sections.
Rinse 6-cup (1.5 L) jelly mould with cold water; spoon in mixture. Refrigerate for about 2 hours or until set. (Jelly can be refrigerated for up to 2 days.) Unmould to serve.
Nutritional facts Per serving, about:
- Sodium 3 mg
- Protein 3 g
- Calories 115.0
- Total fat 0 g
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 27 g
%RDI
- Iron 1.0
- Folate 11.0
- Calcium 3.0
- Vitamin A 2.0
- Vitamin C 105.0
