Sparkling Grapefruit Pie

I use Indian River pink grapefruit. Serve with whipped cream.

Step: 1

Peel grapefruit, removing all pith. Cut up into bite-size pieces. Drain in a strainer for 4 or more hours, collecting the juice. (This can be done the day before.)

Step: 2

Combine the sugar, cornstarch, and 3/4 cup juice in a small saucepan; if the collected juice does not measure 3/4 cup, top it off with water. Bring to a boil. Stir in strawberry gelatin. Cool slightly.

Step: 3

Spread grapefruit in the bottom of the baked shell, and pour gelatin over the fruit. Chill several hours or overnight.

Per Serving: 235 calories; protein 2.8g; carbohydrates 46.3g; fat 5.4g; sodium 145.2mg.

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