INGREDIENTS
2 Florida grapefruit
½ cup reduced calorie maple-flavored pancake syrup, divided
3 egg white, at room temperature
¼ teaspoon cream of tartar
PREPARATION
Preheat oven to 350F. Cut grapefruit in half. Loosen sections from membrane and reserve. Scoop out membrane from shells and discard. Place grapefruit shells in shallow baking pan. In small bowl toss together reserved grapefruit sections and ¼ cup of the pancake syrup; divide evenly among grapefruit shells. Bake 5 to 10 minutes or until heated through. In small bowl with mixer at high speed, beat egg whites until foamy. Add cream of tartar. Gradually beat in remaining ¼ cup pancake syrup until stiff peaks form. Spoon evenly onto grapefruit shells. Bake 10 to 15 minutes or until meringue is set and golden brown.
YIELD: 4 servings.