• 6 Texas Red Grapefruit
  • 1 package ( 10-½ oz) miniature marshmallows
  • 1 8-oz container whipped topping
  • 16 graham cracker tart shells (3 ½ inch diameter)
  • ¼ cup dried shredded coconut, toasted if desired

Section grapefruit over bowl, reserving ½ cup juice and 3 ½ cups sections. Cut sections in half. Combine marshmallows and ¼ cup grapefruit juice in medium saucepan. Cook and stir over low heat until marshmallows are melted. Or, microwave on HIGH for 2 to 3 minutes, stirring occasionally. Cool to room temperature. Combine marshmallow mixture and whipped topping. Gently fold in remaining ¼ cup juice and 2 ½ cups grapefruit pieces. Spoon into tart shells; refrigerate for 2 hours or overnight. Top each tart with a grapefruit section, sprinkle with coconut. Makes 16 (188 gm.) servings. Each serving contains: 470 calories, 20 gm. fat, 0 mg. cholesterol, 400 mg. sodium and 2 gm. dietary fiber.

*Nutritional analysis software for this recipe was provided by: The Food Processor Nutrition Analysis Software from ESHA Research in Salem, OR.