Preparation

In a large bowl, combine grapefruit juice, yogurt, almonds, eggs and honey; set aside. Sift or stir together all-purpose flour, whole wheat flour, baking powder and salt. Using a large spoon, gently stir flour mixture into grapefruit juice mixture just until combined, being careful not to over mix. Brush waffle maker* with oil and cook waffles according to waffle maker's directions, using about ½ cup batter per waffle. Brush waffle maker with oil before each batch of waffles. Serving immediately topped with Cranberry Grapefruit Compote. 

*A Belgian waffle maker is recommended.

Cranberry Grapefruit Compote:

Yield:  3 cups, approximately 12 (1/4-cup) servings

3 tablespoons cornstarch
2 cups water, divided 
1 (16-ounce) bag frozen whole cranberries
2/3 cup sugar
¼ cup 100% Florida grapefruit juice
1 tablespoon grapefruit zest
1 teaspoon vanilla
1 fresh Florida grapefruit, peeled, segmented and diced

Preparation

Dissolve cornstarch in ½ cup water; pour into a non-reactive saucepan and add 1 ½ cups water, stirring to combine. Add cranberries, sugar, grapefruit juice, grapefruit zest and vanilla; stir to combine. Bring to a boil; reduce heat and simmer over low heat for 15 minutes, stirring occasionally, until mixture is very thick and liquid is clear. Remove from heat and stir in grapefruit segments.