• 2 medium Texas Red Grapefruit
  • 1(16oz.)package frozen blackberries, thawed
  • ¾ cup sugar
  • 4 teaspoons cornstarch
  • 1(3oz.) package raspberry gelatin
  • 1 (9 inch) baked pie shell
  • sweetened whipped cream

Cut grapefruit crosswise into halves. Carefully cut around sections and scoop sections out; set aside. Coarsely crush the berries. In a medium saucepan, combine the blackberries, sugar and cornstarch. Cook mixture over medium-high heat stirring constantly. Bring mixture to a boil; cook 1 more minute. Remove from heat. Stir in gelatin and blend well; chill 30 minutes. Drain extra juice from grapefruit sections, reserving for another use. Fold grapefruit into berry mixture and spoon into baked pie shell. Return to refrigerator and chill at least 3 hours. At serving time, top each pie slice with a dollop of whipped cream and garish with a thin slice of grapefruit.

Serves 6 to 8.

Nutrition Per Serving: Calories-290; Fat-9g; Cholesterol-5mg; Sodium-310mg; Carbohydrate-51g; Protein-4g