9-inch Graham cracker crumb crust, baked
2 red ruby grapefruit
1 envelop unflavored gelatin
1/2 cup sugar
8 oounces cream cheese
3/4 cup sour cream
Peel one grapefruit,
cutting away all rind. Remove sections; set aside for garnish.
saucepan, soften gelatin in one half of the juice. Dissolve over low heat. Set
aside. Pour remaining juice in a blender. Add the egg yolks, one half of the
sugar, sour cream and cream cheese. Beat until smooth. Blend in the gelatin.
Chill until slightly thickened.
Beat egg whites until stiff and gradually
add the remaining sugar. Fold into gelatin mixture.
Pour into crust. Chill
and garnish with grapefruit sections.
* Courtesy of Mona Amen, Boca Grande