| 1 | This refreshing, frosty sorbet is a great hot weather treat. |
| 2 | With sharp knife remove peel and all white pith from the grapefruit. |
| 3 | Working over a bowl to catch juice, remove segments from membrane and squeeze juice from membrane. |
| 4 | Puree grapefruit with juice to yield about 2 cups puree. |
| 5 | Sprinkle gelatine over ?cup water and heat until gelatin dissolves. |
| 6 | Stir in equal, grapefruit puree and remaining water. |
| 7 | Pour mixture into shallow container. |
| 8 | Freeze until partially frozen. |
| 9 | Beat with electric mixer. |
| 10 | Whisk in beaten egg whites. |
| 11 | Freeze until firm. |
| 12 | To serve, thaw about 1 hour. |
| 13 | Beat with electric mixer, freeze about 15 minute or until mixture reaches desired serving texture. |
| 14 | Makes about 5 cups. |
| 15 | Per ?cup serving: 26 calories, 1.6 g protein, 0 g fat, 5.2 g carbo. |
| 16 | ** note low fat, no sugar added frozen desserts harden during frozen storage. |
| 17 | To serve, thaw hardened dessert slightly and place in a food processor. |
| 18 | Process until smooth, then return to freezer 15 minutes or until firm enough to serve. |
