Grapefruit with Lemon Chiffon
- 3 Texas Red Grapefruit, halved
- 1 package (3 ounces) lemon flavor chiffon pie filling
- 4 egg whites
- ½ teaspoon cream of tartar
- ½ cup sugar
Loosen and remove segments from grapefruit halves; drain off juice and measure ½ cup. Reserve segments and shells. Prepare filling as package directs, substituting grapefruit juice for cold water. Fold in grapefruit segments; chill until set. With a spoon, scrape shells clean. Spoon in chilled filling, dividing evenly among shells. Refrigerate. Just before serving time, arrange filled shells on baking sheet. In mixing bowl, beat egg whites with cream of tartar until foamy; gradually add sugar; beat until stiff. Cover filling and edge of grapefruit with meringue. Bake in 450 degree oven 3 to 5 minutes, or until lightly golden. Serve at once. Makes 6 servings.
Nutrition Per Serving: Calories-170; Fat-1g; Cholesterol-20mg; Sodium-45mg; Carbohydrate-37g; Protein-4g