I’ve been on a grapefruit kick for the past few months, partly because it’s one of the few fruits that are allowed on the antifungal diet and also because I love winter grapefruit. It’s so much sweeter and juicier than at other times of the year.
I love to segment it then chop it up into bite size pieces and mix it along with frozen blueberries and stevia into plain yogurt. You might never assume grapefruit and yogurt go well together but, boy do they!
Last week was such a busy week for me I didn’t use up all of the grapefruits I had and I didn’t want them molding so I juiced them. I froze the juice in ice cube trays so I could add them to smoothies or to make grapefruit julius. I also made almond milk and froze that too. (I used some leftover ground almonds from the milk for the crust in this cheesecake and froze the rest.)
Growing up, my older sister used to make orange julius for the two of us using the recipe she learned in her junior high (middle school…incase you’re that young) home ec class. Oh, how I loved her orange julius! So orangey, sweet, and creamy and with a hint of vanilla. Of course, plain milk and oranges are banned from the diet so I had to come up with my own version of the icy treat.
Now that warmer weather is (finally!) here we had a little celebration and broke out the bendy straws. What’s a celebration without bendy straws?
The grapefruit julius was a hit and even my two littlest who won’t touch grapefruit with a ten foot pole finished theirs fast enough to get brain freeze.
It doesn’t have an overly strong grapefruit flavor but you can most definitely taste it. So, for all you health conscious grapefruit lovers out there, give this one a try.
2 c frozen grapefruit juice
2 c frozen almond milk
1 c coconut milk
1 c yogurt, plain
1 t vanilla
1/4 t stevia concentrate powder, or to taste
Blend all ingredients together in a high powered blender until smooth. Serve immediately. Serves 4 to 6.