Stuffed Grapefruit Danish Style


Rating: 3.50 / 5.00 (6 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:
















Instructions:

Cut grapefruits in half, juice 2 halves and scoop out clean. Remove the pulp from the other halves and cut into small pieces. Cut the chicory into strips, drain the asparagus pieces. Roast the almond slivers in butter. Remove the skin from the cooked chicken and cut it into cubes.

Mix all ingredients, sprinkle with paprika.

Mash the cheese with a fork, fold in whipped cream and grapefruit juice, season strongly with paradeis pulp, salt and freshly ground pepper. Fill the leaf salad into the grapefruit halves, add dressing and garnish with cress.

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