INGREDIENTS
¼ cup graham cracker crumbs, divided
½ cup Hale grapefruit juice
1 envelop unflavored gelatin
2 packets low-calorie sugar substitute
1 can (8 ounces) crushed pineapple in its own juice
2 small Hale Ruby Red grapefruit
1 cup vanilla yogurt
PREPARATION
Sprinkle 2 tablespoons graham cracker crumbs evenly in bottom of an 8-inch spring form pan. In small saucepan combine grapefruit juice, gelatin and sugar substitute. Let stand 1 minute. Stir over medium heat until gelatin is dissolved, about 1 minute. Remove from heat. Drain juice from pineapple; reserve. Peel and section grapefruit over a bowl to collect the juice. Reserve 10 grapefruit sections for garnish; cut remainder into small pieces. Drain juice from grapefruit sections; add to pineapple juice. (You should have ½ cup; add more grapefruit juice if necessary.) Stir juices and yogurt into gelatin mixture. Chill until mixture mounds slightly when dropped from a spoon. Fold in cut-up grapefruit pieces. Spoon grapefruit mixture into prepared pan. Garnish top with reserved sections. Chill several hours, until set. Remove sides of pan. Pat remaining 2 tablespoons crumbs around the side of the torte.
YIELD: 6 servings.