Grapefruit Orange Salad

Ingredients

• 200 g small rosé grapefruit (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, removing the white pith.

2. 2.

   Cut the fruit segments out of their membranes, catching the juice in a bowl; place the segments into two tall glasses or on two plates.

3. 3.

   Halve the second orange, squeeze it, and measure 50 ml of its juice.

4. 4.

   Wash the rosemary, shake dry, pluck the needles, and finely chop.

5. 5.

   Combine the rosemary with the measured orange juice, the collected orange and grapefruit juices, and maple syrup in a small pot; simmer for about one minute over low heat, then let cool.

6. 6.

   Add the quark and yogurt to a bowl, stir in the cooled rosemary‑syrup mixture, spoon it over the grapefruit‑orange salad, and serve.