Home > Special Diets > Diabetes Recipes > Breakfasts and Brunches > Stuffed Grapefruit
Stuffed Grapefruit
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Ingredients
1 large pink grapefruit
⅓ cup (75 ml/50 g) blueberries
2 tbsp (30 ml) old-fashioned rolled oats
1 tbsp (15 ml) unsweetened flaked or shredded coconut
Details
Serves: 2
Method
Cut the grapefruit in half and loosen the flesh from the rind (a grapefruit knife is preferred, but a small sharp or serrated knife will suffice). Separate the fruit sections from the membranes and reserve the juice. Scrape the remaining membranes from the rind.
Wash and drain the blueberries. Combine with the oats, grapefruit sections and juice. Spoon mixture into grapefruit halves.
Toast the coconut in a dry nonstick skillet (frying pan) on medium heat until golden, being careful not to burn it. Sprinkle over the grapefruit halves.
TIP:- Pink grapefruit is rich in carotenoids, which act as antioxidants, help prevent cancer, strengthen the immune system and help lower cholesterol.
TIP:- If the mixture is too dry, stir in 2 to 3 tbsp (30 to 43 ml) low-fat yogurt or buttermilk.
Per serving:- approx. 74 calories 2 g protein, 3 g fat, 11 g carbohydrates
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