The Ultimate Healthy Eater’s Dessert: Brûléed Grapefruit with Maple Cream

Photo by Becca Boyd

You can’t beat a fresh, vibrant, fragrant, juicy pink grapefruit. On second thought, you can: A grapefruit gets even more delicious when you pop it under the broiler. Really! With a sprinkle of sugar and a burst of flames, the vitamin C-rich citrus fruit is transformed — like magic — into a caramelized dessert no one can pass up.

And, hey, with my Greek yogurt maple topping, you can totally justify have this for breakfast, too. I won’t tell.

Recipe: Brûléed Grapefruit with Greek Yogurt Maple Cream

Serves four

2 pink grapefruit
2 tsp. sugar
Pinch kosher salt
½ c. nonfat plain Greek yogurt
2 tbsp. maple syrup

Method

1. Preheat oven to broil. If you don’t have a separate broiler compartment, make sure the oven rack is in the top-most setting.
2. Line a baking sheet with foil. Trim stem end of grapefruit skin so that halves will sit flat. Cut grapefruits in half, horizontally.
3. Using a pairing knife, slice around the outer edge and then loosen each segment by slicing on either side of each membrane.
4. Place grapefruit halves, cut side down, on a folded paper towel for five minutes.
5. Place grapefuit halves, cut side up, on prepared baking sheet. Divide sugar between the four halves.
6. Place under broiler and cook, door ajar, for about five minutes. Watch closely. Remove when sugar is bubbling and fruit is golden.
7. Meanwhile, mix yogurt with maple syrup in a small bowl.
8. Let fruit sit for several minutes, then plate and serve with the maple cream.

Per grapefruit half: 70 calories, 0 fat grams, 62 milligrams sodium, 187 milligrams potassium, 16.5 grams carbs, 15 grams sugar, 2 grams protein. 

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Becca Boyd is a wife and mom who creates healthy and delicious recipes in her West Chester kitchen. She blogs about them on her website, Home Beccanomics.

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