"Sweeten up your morning with this nifty way to prepare grapefruit! This is the only way my Mother could convince me to eat my grapefruit and I still eat it this way." — LAURA_G123
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I just cut the grapefruit in half and put the toppings on (that is what the original recipe calls for) because I find it easier to scoop out the flesh when it is warm and softer.
This was just ok. I think I'll keep eating my grapefruit plain like I always do.
Simple and delicious! I usually just eat these things cold with a bit of Splenda, but this was really nice change. I just cut the grapefruit in half, cut it into sections and loosed it - didn't bother with anything else. I used Land O Lakes light butter and added a little nutmeg along with the cinnamon. Very easy and very good!
Again, my laziness prevails and I just loosen the sections with a knife but don't bother to remove the sections and all that. I also skipped the butter - although Smart Balance or other non-hydrogenated spreads will work. I just didn't feel that butter and grapefruit belonged together. I used brown sugar and a little cinnamon, nutmeg and cloves, and that made these smell and taste wonderful! Reminded me of something served at a nice bed & breakfast in Maine.
A friend gifted us with a box of Texas grapefruit, and I needed to find a way to get my family to eat them all, so searched under "ingredients" for grapefruit. (There's not much!) I sectioned the grapefruit and left them in the skins. 3 minutes under the broiler was not enough to heat the grapefruit through, so the top was warm and the bottom was cold. I would leave in the broiler a little longer next time. Got rid of some grapefruit, though!
I enjoyed this at work today. I used a combination of 2tsp brown surgar and 1/2tsp white surgar and sprinkled with cinnamon and dotted with butter per half of grapefruit.
Had this for New Years morning, with a sweet bread from our favorite bakery and a slice of egg casserole. So pretty! I used honey instead of white sugar, and totally forgot the butter - didn't miss it.
I just brought back 5 lbs. of fresh pink grapefruit from my parents tree in Florida and decided to try this recipe. I keep my grapefruits at room temperature on my counter. After cutting out the grapefruit I cut another one and removed the fruit and placed in a bowl (1 1/2 grapefruits). Next I took another small bowl and mixed the cinnamon and sugar together then drained the grapefruit (to drink) and ladled into ONE shell. I was intrigued by the addition of the butter so I decided to try adding it. The most time consuming part was tearing out the inside of the fruit so I used kitchen shears to make it easier and faster. If I were to make it again I would cut down on the cinnamon. Frankly, it's just easier (and less time consuming) to cut and half sprinkle with sugar or slenda and cut the sections and eat!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 18
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