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grilled grapefruit “sundae” with pistachios, goat cheese, and basil vinaigrette
by Jackie Newgent | February 18, 2016 | 0 Comments
I challenged myself to create a sundae concept with no added sugar. This loosely-interpreted sweet-and-savory version is the result! I made Sweet Scarletts the star of the show because I had so many of them on hand. Plus, the naturally sweet red grapefruit is seasonal, gorgeous, and delicious! In this recipe, they’re halved and brushed with extra-virgin olive oil for grilling to bring out savory notes. Then these caramelized delights are topped with sprinkles of goat cheese (or vegan nut cheese), fresh basil vinaigrette, and pistachios. It’s cuisine outside of the normal boundaries … and definitely worth it. Enjoy for dessert often, including on Meatless Monday! Or serve as a side dish for breakfast, lunch, or dinner, if you prefer. The taste is memorable!
Calories saved: 258
Why it’s better for you? There’s no added sugar in this dessert. It’s got lots of vitamin C, too!
Disclosure: I received samples of Sweet Scarletts. I did not receive compensation for this recipe post. The recipe and opinions here are my own.
Heat a grill pan or grill over medium-high heat. Remove any large seeds from the grapefruit halves. Brush the cut surfaces of the halves with the olive oil. Grill the grapefruit halves, cut side down, until rich grill marks form, about 5 minutes, rotating once. Flip over and grill the rounded side of each grapefruit half until heated through, about 3 minutes more.
Arrange the grilled grapefruit halves on a platter or individual plates. Immediately sprinkle with the basil vinaigrette, goat cheese, pistachios, and black pepper, and serve.
Per serving: 170 calories, 11g total fat, 3g saturated fat, 0g trans fat, 5mg cholesterol, 170mg sodium, 15g total carbohydrate, 2g dietary fiber, 1g sugars, 5g protein
FRESH BASIL VINAIGRETTE Puree in a blender 1/4 cup each extra-virgin olive oil and golden balsamic or champagne vinegar, 6 large fresh basil leaves, and 1/8 teaspoon sea salt. Strain through a fine mesh strainer. Makes 4 servings; 2 tablespoons each. Store in the refrigerator.