TOTAL TIME: Prep: 25 min. + chilling
MAKES: 6 servings


  • 3 large pink grapefruit
  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 2 tablespoons sugar
  • 1/8 teaspoon salt
  • 1 tablespoon white balsamic vinegar
  • 1 cup chopped seeded peeled cucumber
  • Leaf lettuce leaves, optional

Nutritional Facts

1/2 cup: 77 calories, 0 fat (0 saturated fat), 0 cholesterol, 53mg sodium, 19g carbohydrate (16g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 fruit.


  1. Cut each grapefruit in half; remove sections, reserving juice. Set sections aside. Add enough water to juice to measure 1-1/2 cups.
  2. In a small bowl, sprinkle gelatin over cold water; let stand for 1 minute.
  3. Meanwhile, in a small saucepan, combine the sugar, salt and grapefruit juice mixture. Cook and stir until sugar is dissolved. Remove from the heat; stir in gelatin until completely dissolved. Stir in vinegar. Chill until slightly thickened, about 1 hour.
  4. Fold in cucumber and grapefruit sections. Transfer to a 1-qt. mold coated with cooking spray. Refrigerate until firm.
  5. Unmold onto a lettuce-lined serving plate if desired. Yield: 6 servings.
Originally published as Cucumber & Grapefruit Mold in Country Woman Christmas Annual 2012, p49

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