2 lg. ruby-red or pink grapefruit
1 c. boiling water
2 (3 oz.) pkg. lemon Jello regular or sugar free
1/3 c. poppy seed dressing or mayonnaise

Section grapefruit, removing pulp from skins. Dissolve Jello in 1 cup boiling water. Add 3-4 ice cubes and chill until it reaches thick "syrupy" consistency. With electric hand mixer, whip Jello until very fluffy.

Beat in dressing or mayonnaise. When this mixture begins to thicken, add grapefruit. Chill until firm. This recipe makes a delightfully light salad. You may want to make the servings larger than usual. Serves 6-8.