Instructions: In medium bowl, dissolve gelatin in boiling water. Add ice cubes; stir until dissolved. Pour 1/2 cup of the gelatin into 3 1/2 cup ring mold.

Refrigerate mold and remaining gelatin until gelatin in mold is semi-set, about 20 minutes.

Place drained grapefruit sections over gelatin in mold. Stir yogurt into remaining gelatin and spoon over grapefruit. Refrigerate until firm, at least 2 hours or overnight.

To unmold, loosen mold around edges with knife; quickly dip mold into hot water. Invert onto moistened serving platter and carefully shake to release mold.

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