• Ingredients: 10
  • Serves: 4

Grapefruit alaska with large pink grapefruits, sugar, large egg whites, large scoops vanilla ice cream.


  • 2 large pink grapefruits
  • 6 tbsps. sugar
  • 4 large egg whites
  • 4 large scoops vanilla ice cream


  • diced bell pepper and seeded cucumber


  • Special equipment: A 9″-diameter tart pan with a removable bottom


Rice Fritters

Rice Fritters

  • 4 cups peeled jicama, cut into matchstick-size pcs.
  • 3 cups pea sprouts


  1. Step 1 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.

    For this step you will need

  2. Step 2 Gently peel away and discard inner membranes from grapefruit halves, leaving rinds intact, to form 4 hollow, dry cups.
  3. Step 3 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.

    For this step you will need

  4. Step 4 Gradually beat in remaining 4 tablespoons sugar and beat on high speed until meringue is stiff and glossy.

    For this step you will need

  5. Step 5 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.

    For this step you will need

Nutrition information

Calories 294 Carbohydrates 52 g (17%)
Fat 8 g (12%) Protein 7 g (14%)
Saturated Fat 5 g (23%) Sodium 108 mg (4%)
Polyunsaturated Fat 0 g Fiber 3 g (12%)
Monounsaturated Fat 2 g Cholesterol 29 mg (10%)