INGREDIENTS
1 envelope unflavored gelatin
2 packets low-calorie sugar substitute
1 ¼ cups Florida grapefruit juice, divided
1 cup raspberry-flavored wine cooler
2 egg whites
1 package (10 ounces) frozen raspberries in lite syrup, thawed
1 Florida grapefruit, peeled and sectioned
Fresh mint leaves
PREPARATION
In small saucepan combine gelatin and sugar substitute. Add ½ cup grapefruit juice; stir over medium heat until gelatin is dissolved, about 3 minutes. Remove from heat, stir in remaining ¾ cup juice and wine cooler. Chill until mixture is slightly thickened. Beat egg whites until stiff. Fold into gelatin mixture. If necessary, chill until mixture mounds when dropped from a spoon. Puree raspberries and syrup in a food processor or blender. Strain. Spoon 2 tablespoons puree into each of 6 wined glasses. Spoon gelatin mixture over puree. Garnish with grapefruit sections and mint. Chill several hours before serving.
YIELD: 6 servings. 116 calories per serving.