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Recipe by: arthelie
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See below ingredients and instructions of the recipe
4 tb Unflavoured gelatine
3/4 c Unsweetened grapefruit juice
2 c Unsweetened orange juice
-- boiling
1 ts Orange extract
2 tb Sugar
1/4 c Walnuts, chopped (optional)
Soften gelatine in grapefruit juice. Add orange juice, orange
extract and sugar. Stir until dissolved. Pour into 8" square pan.
Chill until partially set. Sprinkle with walnuts if you wish. Tield:
16 pieces, 2 inch x 2 inch
1 serving without nuts contains 24 Calories - 1/2 fruit and vegetable
choice. 1 serving with nuts contains 33 Calories - 1/2 fruit and
vegetable choice
1/2 fats and oils choice.
From Enjoy B.C. Fruit the Diabetic way (1982)
(*) From The Kitchen of Gwynne and Jim Bodle (*)
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!

Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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