Cosmopolitan Breakfast Blast

Georgia Glynn Smith
  • Yield: 4 servings


1-- red or pink grapefruit
1-- yellow grapefruit
3-- navel oranges
1-- kiwi fruit
12-- mint leaves, shredded
10ounces cranberry juice
4tablespoons toasted rolled oats



Carefully cut all the skin and pith away from the citrus fruits, and pare the
skin from the kiwi fruit.
Working over a bowl to catch the juices, carefully cut the citrus fruit
between the membranes to obtain segments. Squeeze any remaining juice
from the core into the bowl with the fruit. Cut the kiwi in half vertically, then
cut each half in half again, creating four segments, and combine with the
other fruits. Fold in the mint, and pour in the cranberry juice.
Divide the mixture between four glasses, making sure that each gets one
segment of kiwi. Scatter a tablespoon of toasted oats over each serving.
Tip: Feel free to use muesli instead of toasted oats, but beware of the nut
content of some mueslis.
Recipe from The Essential Low Fat Cookbook by Antony Worrall Thompson (Kyle Books; 2012)

Nutritional Info *per serving

  • Calories 162
  • Fat 1.1
  • Saturated Fat 0
  • Fiber 4
  • Sugars 17.2