GRAPEFRUIT AND YOGURT
Growing up my Mom would always make us grapefruit with sprinkled raw sugar for breakfast. We would eat them with those fun grapefruit spoons with the little teeth. This is the slightly elevated version of that dish with some whipped yogurt and summer fruits. I add the seedy granola for crunch; enjoy!
ingredients
For the grapefruit
1 whole grapefruit, cut in half horizontally
2 tablespoons raw sugar
For the whipped yogurt
225 grams (about 1 cup) plain Greek yogurt
170 grams (about ¾ cup) of heavy cream
2 tablespoons honey
1/4 teaspoon vanilla extract
Pinch of salt
For the Seedy Granola
38 grams (about ¼ cup) pumpkin seeds
10 grams (about ⅛ cup) white chia seeds
20 grams (about ⅛ cup) hemp seeds
20 grams (about ⅛ cup) sunflower seeds
1 gram (about ½ teaspoon) ground cinnamon
Pinch sea salt
28 grams (about ⅛ cup) honey
Makes 2 servings
Using a small paring knife, cut around each grapefruit wedge and then cut around each individual section.
Prepare the yogurt by combining yogurt, cream, honey, vanilla, and salt in the bowl of a stand mixer fitted with a whisk attachment. Mix at low speed to start, then increase to high and whip until mixture is thick and stiff, about 5 minutes.
Prepare the granola by combining the pumpkin seeds, chia seeds, hemp seeds, sunflower seeds, cinnamon, and salt in a large bowl. Add in the honey and stir again until all of the ingredients have been coated.
Transfer the mixture to the prepared baking sheet, and spread it out into a flat, even layer. Bake at 300ºF for 20 minutes, or until the granola looks lightly golden.Let the granola cool completely and break into pieces.
To assemble sprinkle each grapefruit halve with 1 tablespoon of raw sugar in an even layer. Using a brulee torch, brulee sugar on the grapefruit half moving the flame back in forth for about 30 seconds until a dark brown crust has formed. Place grapefruit in a serving bowl and top with whipped yogurt, fruit of your choice, and seedy granola.
