Fresh Citrus
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving, about: | - |
| cal | 115115 cal |
| pro | 3 g3g pro |
| total fat | 0 g0g total fat |
| sat. fat | 0 g0g sat. fat |
| carb | 27 g27g carb |
| fibre | 2 g2g fibre |
| chol | 0 mg0mg chol |
| sodium | 3 mg3mg sodium |
| % RDI: | - |
| calcium | 33 calcium |
| iron | 11 iron |
| vit A | 22 vit A |
| vit C | 105105 vit C |
| folate | 1111 folate |
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.
Ingredients
- 4 large grapefruit 4 large grapefruit
- 2 pkg (each 7 g) unflavoured gelatin 2 pkg (each 7 g) unflavoured gelatin
- 1/2 cup granulated sugar 1/2 cup granulated sugar
- 2 large navel oranges 2 large navel oranges
Preparation
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.
Source : © CanadianLiving.com
- Keywords : Dessert; Grapefruits; Oranges; Sugar; Boil; Refrigerate/Chill;
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