Think Pink Grapefruit Breakfast Power Recipes

THINK PINK - GRAPEFRUIT BREAKFAST POWER

Think Pink - Grapefruit Breakfast Power image

Easy and fast to make and will give you the power for the day. This also makes a nice dessert. Add some fresh leaves of coriander (or peppermint, sage) for an additional flavour.

Provided by Thorsten

Categories Breakfast

Time 17m

Yield 1 serving(s)

Number Of Ingredients 5

Ingredients

1 pink grapefruit
1 -2 tablespoon cottage cheese
1 1/2 tablespoons honey
1/2 tablespoon sesame seeds
fresh coriander leaves (optional)

Steps:

Peel grapefruit. Be sure that you also have removed the white skin, which is bitter.
Cut grapefruit into thin slices, or cut out the grapefruit filets from the grapefruit.
Arrange grapefruit on a plate.
Put 1 or 2 lobes of cottage cheese on grapefruit.
In a small sauce pan heat honey and sesame seeds. Bring to a single boil for a few seconds. Remove from heat and let stand for about 5 minutes.
Pour warm honey mixture over grapefruit and cottage cheese. Garnish with a few fresh coriander leaves and serve.
Have a great day!

Nutrition Facts : Calories 237.5, Fat 3.1, SaturatedFat 0.6, Cholesterol 2.2, Sodium 48.6, Carbohydrate 53.7, Fiber 4.5, Sugar 43.2, Protein 4.2

PINK GRAPEFRUIT FROSé

Pink Grapefruit Frosé image

If you're hosting summer parties, this will be the perfect cocktail/dessert to make because you can, and should, make it ahead of time; leaving you more time to plan for the rest of your menu.

Provided by Amy T.

Categories Beverages

Time 35m

Yield 12 glasses, 12 serving(s)

Number Of Ingredients 7

Ingredients

1 cup sugar
1 cup water
2 cups freshly squeezed pink grapefruit juice (2 to 3 large grapefruits)
1 grapefruit, zest of
2 cups champagne (Rosé, Rose)
1/8 teaspoon fleur de sel
3 springs fresh mint leaves (to garnish)

Steps:

In a small saucepan, heat the sugar and water over high heat until the sugar completely dissolved. Remove from heat and let cool completely.
With a microplane, zest 1 grapefruit over an 9 x 13 x 2-inch rectangular glass or ceramic baking dish (do not use metal one to avoid reaction with the citrus). Stir in the grapefruit juice, Rosé Champagne, the cooled syrup, and fleur de sel.
Cover and carefully transfer the dish on a leveled surface in the freezer and freeze for one hour. With a large dinner fork, rake the mixture until loosen and return it to the freezer.
Continue to rake the mixture every 30 minutes or until it's firm and granular.
Spoon Frosé into stemmed glasses, garnish with fresh mint leaves, and serve immediately. Enjoy!

Nutrition Facts : Calories 112.7, Sodium 27.3, Carbohydrate 21.5, Sugar 17, Protein 0.2

PINK GRAPEFRUIT, GRAPE, RASPBERRY, AND OLIVE OIL SALAD WITH MINTED YOGURT

Pink Grapefruit, Grape, Raspberry, and Olive Oil Salad with Minted Yogurt image

Olive oil in a dessert might seem a little odd, but try to think of it as a flavorful ingredient rather than a fat...as long as you choose a delicious extra-virgin oil. I first had something like this in Jabugo, Spain, when I ate slices of orange simply drizzled with a grassy local oil as a dessert. It was a revelation. If you want to go dairy-free in this dessert, then skip the yogurt and mix the mint in with the grapes.

Provided by Peter Gordon

Yield Makes 4 servings

Number Of Ingredients 7

Ingredients

2 pink grapefruit
1 1/2 tablespoons extra-virgin olive oil
10 ounces seedless grapes, stems removed
1 teaspoon honey
2 handfuls of raspberries
12 mint leaves, finely shredded
1 cup thick plain yogurt (try a sheep- or goat-milk yogurt for extra flavor)

Steps:

Peel and segment the grapefruit over a bowl and reserve any juices that drip from them.
Heat a skillet and add 2 teaspoons of the oil, then add the grapes and cook over high heat to blister them slightly, shaking the pan often to cook them evenly. Add the grapefruit juice and cook until it's almost evaporated, then add the honey and bring to a boil; tip into a bowl and leave to cool.
When the grapes are cool, add the grapefruit segments, raspberries, and remaining oil, and gently toss.
Mix the mint into the yogurt.
To serve, spoon the fruit salad into 4 small bowls and dollop the minted yogurt on top.

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