Grapefruit and Orange Salad
Grapefruit and Orange Salad - Delightfully tart with a subtle sweetness
Healthy, because
Even smarter
Nutritional values
This dessert is packed with flavor but low in fat and calories. One serving also contains half your daily requirement of calcium and vitamin C.
The bitter substances in grapefruit are great for the stomach and intestines.
(Percentage of daily recommendation)
| Calorie | 383 cal. | (18 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 5.3 g | (18 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 4.5 μg | (8 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 154 mg | (162 %) | ||
| Potassium | 745 mg | (19 %) | ||
| Calcium | 276 mg | (28 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 11.1 g | |||
| Uric acid | 62 mg | |||
| Cholesterol | 47 mg | |||
| Complete sugar | 36 g |
Ingredients
- Ingredients
- 1 small pink Grapefruit
- 2 small Oranges
- 1 sprig rosemary
- 2 tsps Maple syrup
- 4 ozs cream cheese
- 5 ozs Yogurt (low-fat)
Kitchen utensils
Preparation steps
Peel grapefruit and 1 orange, removing all the bitter white pith.
Working over a bowl to catch the juices, cut between membranes of grapefruit and orange to release whole segments. Divide grapefruit and orange segments between two tall glasses or small bowls.
Squeeze juice from the second orange and measure approximately 1/4 cup juice.
Rinse rosemary, shake dry, pluck needles and chop finely.
In a small pot, mix together rosemary, orange juice and maple syrup and simmer over low heat for about 1 minute. Allow to cool.
Combine cream cheese and yogurt in a bowl. Stir in cooled rosemary mixture, pour over citrus segments and serve.
