Ingredients
Shopping List
- FRUITY VARIANT:
- ½ cup Texas Rio Star Grapefruit
- ½ (8 ounce) package cream cheese, softened
- ¼ cup crushed pineapple, well drained
- 2 tablespoons finely chopped dried apricots
- ½ small banana, mashed
- ½ teaspoons sugar
- ¼ teaspoon vanilla
- Raisin bread slices, toasted
- NUTTY VARIANT:
- 2 tablespoons firmly packed brown sugar
- 2 tablespoons butter or margarine, softened
- ½ teaspoon grated orange peel
- 2 tablespoons sliced almonds
- 4 English Muffin halves, toasted
- CRUNCHY VARIANT:
- ½ cup whole wheat flake cereal, crushed
- ¼ teaspoon cinnamon
- 2 tablespoons maple-flavored syrup
- 12 Texas Rio Star Grapefruit
- 4 English Muffin halves, toasted
Directions
Fruity Variant:
Chop grapefruit into bite-sized pieces; drain well. Combine cream cheese, pineapple, apricots, banana, sugar, and vanilla; blend until smooth. Fold in grapefruit pieces. Cover and chill overnight. Serve on toast. Make 1 cup of spread.
Nutty Variant:
Combine the first three ingredients in a small bowl; blend until smooth. Stir in almonds. Arrange three grapefruit sections on each English Muffin half; crumble about 1 ½ tablespoons almond mixture over each. Broil until bubbly. Makes 4 servings.
Crunchy Variant:
Combine cereal, cinnamon, and syrup; set aside. Arrange 3 grapefruit sections on each muffin half; top each with 1 tablespoon cereal mixture. Broil until crunchy and lightly browned. Makes 4 servings.
