2 grapefruit
1 small ripe banana, cut up
2 tbsp. sugar

Trim a thin slice off both ends of each grapefruit to make a flat base, then halve crosswise. Scoop out pulp-discarding the membranes and seeds. Set shells aside. Place pulp, juice, banana, and 2 tablespoons sugar in blender container. Cover, blend smooth. Pour into shallow pan. Cover; freeze for several hours.

To serve, scrape across frozen mixture with metal spoon; spoon into shells. Place shells in freezer.

Meringue:

1 egg white
1/8 tsp. cream of tartar
1 tbsp. sugar

Beat egg white and cream of tartar till soft peaks form. Gradually add the 1 tablespoon sugar, beating till stiff peaks form. Remove shells from freezer. Dollop with meringue. Place in a 13x9-inch: baking pan. Bake under broiler (500°F) for 1 1/2 to 2 minutes. Serve immediately.

Serves 4.

Submitted by: Karen LaValley