The weeks leading up to a wedding typically involve high levels of stress for a nervous bride. That’s when the acronymic “KISS” principle – Keep It Sweet and Simple – becomes particularly pertinent. From bridal luncheons to post-nuptial brunches, sweet and simple menu ideas not only reduce stress levels but can also create a party atmosphere worthy of remembrance.

Here are a couple of easy, make-ahead recipes that can add color and flare to any buffet table. Jazz up the classic mimosa, a champagne and orange juice concoction, with Texas Rio Star grapefruit for a new and delicious cocktail fit for any celebration. The vivid red color and sweet flavor of Texas Rio Star grapefruit can bring a touch of elegance and unexpected zest to meals at any time of the day. And an easy, make-ahead grapefruit cheesecake recipe means that the host spends less time managing last-minute details.

Texas Rio Star grapefruit stores up to two weeks in a well-ventilated area. Select grapefruit that is heavy for its size (the heavier, the juicier). As a rule of thumb, one medium grapefruit yields 2/3 cups of juice. Sectioned grapefruit is a perfect complement to salads. Simply toss with a favorite vinaigrette dressing. Look for Texas Rio Star grapefruit in the produce section from October to May.

TEXAS RIO STAR

GRAPEFRUIT RIOMOSA

Makes 12 cups

9 cups (21/4 quarts) chilled fresh grapefruit juice (from 10 to 11 Texas Rio Star grapefruit)

3 cups champagne, chilled

In a pitcher, stir together juice and champagne; garnish each champagne flute with a Texas Rio Star grapefruit wedge and fresh mint.

Variations: For a nonalcoholic version, substitute champagne with nonalcoholic champagne, seltzer or club soda. Give it a tropical twist by adding 1 cup mango juice.

TEXAS RIO STAR

NO-BAKE GRAPEFRUIT

CHEESECAKE

Serves 8

1 9-inch graham cracker crust (use your favorite recipe or use store-bought crust)

1/2 cup water

1 envelope unflavored gelatin

1/2 cup sugar

1/4 cup brown sugar

1 package (8 ounces) whipped cream cheese

1/2 cup sour cream

1/4 cup fresh Texas Rio Star grapefruit juice

12/3 cup heavy whipping cream, whipped (or substitute 1 cup frozen whipped topping)

1 Texas Rio Star grapefruit, peeled and sectioned

In small saucepan, sprinkle gelatin over water; let stand one minute. Cook over low heat three minutes or until gelatin is completely dissolved; cool.

In large bowl, beat sugar, brown sugar and cream cheese until smooth. Add sour cream, dissolved gelatin and grapefruit juice; beat well. Stir in whipped cream. Pour into prepared piecrust. Chill until firm, about four hours. Top with grapefruit sections and fresh mint.

For more recipes featuring Texas Rio Star grapefruit and other Texas citrus products, write to TexaSweet Citrus Marketing, Inc.; 901 Business Park Drive, Suite 100; Mission, TX 78572 or log onto www.texasweet.com.