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Baked Alaska Grapefruit
This no-fat, low-calorie specialty is also a marvelous dessert.
Cut grapefruits in half. Remove the seeds and cut along membranes to loosen sections. (If you're really good, you can remove the membranes entirely, leaving just the sections.)
Heat marmalade in microwave until warmed. In mixing bowl, beat egg whites until medium peaks form. Slowly beat in sugar, 1 tablespoon at a time. Continue beating until stiff. Carefully fold in warm marmalade. Place grapefruit on foil-lined baking sheet. Cover grapefruits with meringue to the edge of the shells; you can use a piping bag with a large fluted tip, or simply spoon it on. Filled shells may stand at room temperature 2 to 3 hours until ready to use.
Just before serving, preheat oven to 425 degrees. Bake at 8 minutes in middle of oven until nicely browned. An upper oven element will sometimes burn the tops of the meringue. Sprinkle with powdered sugar and garnish top of meringue with a piece of fruit. Serve immediately.
Recipe from Cookery For Entertaining by Marlene Sorosky.
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