Instructions: This refreshing, frosty sorbet is a great hot weather treat.

With sharp knife remove peel and all white pith from the grapefruit.

Working over a bowl to catch juice, remove segments from membrane and squeeze juice from membrane. Puree grapefruit with juice to yield about 2 cups puree. Sprinkle gelatine over 1/2 cup water and heat until gelatin dissolves. Stir in Equal, grapefruit puree and remaining water. Pour mixture into shallow container. Freeze until partially frozen. Beat with electric mixer. Whisk in beaten egg whites. Freeze until firm. To serve, thaw about 1 hour. Beat with electric mixer, freeze about 15 minute or until mixture reaches desired serving texture.

Makes about 5 cups.

** NOTE Low fat, no sugar added frozen desserts harden during frozen storage. To serve, thaw hardened dessert slightly and place in a food processor. Process until smooth, then return to freezer 15 minutes or until firm enough to serve.

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