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1 teaspoon margarine
Peel and section grapefruit over a bowl, reserving juice and membranes. Set sections aside.
Squeeze membranes to extract juice; discard membranes. Measure all reserved juice; add additional unsweetened grapefruit juice to equal 1/2 cup. Set aside.
Peel and section oranges over a bowl, reserving juice and membrances. Set sections aside. Squeeze membranes to extract juice; discard membranes. Measure all reserved orange juice; add additional unsweetened orange juice to equal 1/2 cup. Set aside.
Combine sugar and cornstarch in a medium, nonaluminum saucepan; add grapefruit juice, orange juice, and water. Cook over medium heat, stirring constantly, until mixtures thickens. Remove from heat; add margarine, stirring until melted. Add grapefruit sections and orange sections; stir gently. Serve warm or at room temperatures over angel food cake, pancakes, waffles, or Fresh toast. Yield: 3 cups (about 57 calories per 1/4 cup).
Baked Lemon Chicken
4 chicken breast halves, skinned
1/4 cup plus 2 tablespoons lemon juice
1/2 cup butter or margarine, melted
1 teaspoon garlic powder
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