EatSmarter exclusive recipe

Grapefruit Cream Cakeswith Ladyfingers

Grapefruit Cream Cakes - Grapefruit Cream Cakes - Guaranteed to be devoured, down to the last crumb
Grapefruit Cream Cakes - Guaranteed to be devoured, down to the last crumb


Calories:234 kcal
Preparation:40 min
Ready in:300 min
1 serving contains (Percentage of daily recommendation)
Calories234 kcal(12%)
Protein9 g(18%)
Fat3 g(4%)
Carbohydrates37 g(14%)
Added Sugar20 g(22%)
Roughage1 g(3%)

Recipe development: EAT SMARTER


For servings

4 ouncesLadyfinger
2pink Grapefruit
4 tablespoonsAgave syrup
8 sheetsGelatin
4 ouncesCane sugar
1 poundYogurt (low-fat)

Kitchen Utensils

1 Small pot, 1 Casserole dish, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Whisk, 1 Plastic wrap, 1 Citrus juicer, 1 Metal bowl


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1 Line a square baking dish (about 25 x 25 cm) (approximately 10 x 10 inches) with plastic wrap. Arrange ladyfingers side by side in baking dish.
2 Squeeze 200 ml (approximately 6 ounces) juice from 1 grapefruit. Mix together 100 ml (approximately 3 ounces) of the juice with agave syrup and drizzle over the ladyfingers.
3 Soak gelatin in cold water until softened, about 5 minutes.
4 Separate the eggs. In a metal bowl set over a pot of simmering water, whisk together yolks, remaining grapefruit juice and 80 grams (approximately 1/4 cup) sugar until thickened.
5 Squueze out gelatin and add to yolk mixture, stirring until gelatin dissolves. 
6 Remove metal bowl from heat and stir in the yogurt. Allow to cool to room temperature.
7 In another bowl, beat the egg whites and remaining sugar with a hand mixture until stiff peaks. Mix into yogurt mixture. Pour over the ladyfingers and refrigerate until set, at least 4 hours.
8 Peel remaining grapefruit, removing the bitter white pith. Cut between membranes to remove whole segments. Cut the cake into squares, garnish with grapefruit segments and serve.


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