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🍰 Grapefruit-Orange Salad with Rosemary Dressing

156 kcal · 30 min · 4 servings

Ingredients

• 200 g small grapefruit (pink, 1 small grapefruit)
• 300 g small oranges (2 small oranges)
• 1 sprig rosemary
• 2 tsp maple syrup
• 100 g low-fat quark
• 150 g yogurt (1.5% fat)

Instructions

1. 1. Peel the grapefruit and one orange thickly. Remove the white bitter pith as well.
2. 2. Carefully cut out the fruit segments between the membranes. Catch the released juice in a bowl.
3. 3. Place the cut-out fillets into two tall glasses or onto two plates.
4. 4. Halve the second orange and squeeze it.
5. 5. Measure exactly 50 milliliters of orange juice.
6. 6. Wash the rosemary and shake it dry.
7. 7. Pluck the needles from the stem and chop them finely.
8. 8. Put the chopped rosemary, the measured orange juice, the collected orange juice, the grapefruit juice, and the maple syrup into a small saucepan.
9. 9. Simmer the mixture over low heat for about one minute.
10. 10. Remove the saucepan from the heat and let the liquid cool down.
11. 11. Put quark and yogurt into a separate bowl.
12. 12. Stir the cooled rosemary broth into the quark-yogurt mixture.
13. 13. Pour the dressing over the grapefruit-orange salad.
14. 14. Serve the salad immediately.

Nutrition per serving

• kcal: 156
• Protein: 10 g · Fett/Fat: 2 g · Carbs: 22 g