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Meal Type
Season
Low Fat
 
Low Sodium
 
Low Calorie
 
Quick and Easy
 
Kid Friendly
 
Title
Ingredient
No. of Ingredients
Cook Time
Prep Time
Rating


  


Nutrition Facts

Serving Size (113g)

Servings Per Container


Amount per Serving


Calories 50 Calories from Fat 0


% Daily Value*


Total Fat 0g 0%


Saturated Fat 0g 0%


Trans Fat 0g


Cholesterol 0g 0%


Sodium 0g 0%


Total Carbohydrate 0g 0%


Dietary Fiber 0g 0%


Sugars 10g


Protein 0g


Vitamin A 10% Vitamin C 10%


Calcium 2% Iron 2%


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:


  Calories 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 · Carbohydrate 4 · Protein 4

http://www.flickr.com/photos/cuttingboard/59850415




Total Servings (Yield): 8 Servings

Serving Size: 113g

Creamy Watermelon Sorbet Makes 8 servings, ½ cup each Inspired by: Eating Well


  (2 votes)


Ingredients:

  • ¼ cup water
  • 2 tablespoons Splenda no calorie sweetener
  • 4 cups pureed watermelon (about ½ a seedless watermelon)
  • 1 tablespoon lime juice
  • 1 cup 99% fat free vanilla yogurt

Directions:

  1. Cut the watermelon in half.
  2. Remove the flesh and place in the bowl of a food processor or blender. Process or blend until smooth.
  3. Measure 4 cups and set watermelon puree aside.
  4. Dissolve Splenda in water.
  5. Pour watermelon puree through a fine mesh strainer to remove any pulp or seeds.
  6. Add the sweetened water to the strained watermelon puree.
  7. Whisk in lime juice and fat free vanilla yogurt until smooth.
  8. Pour mixture into a 9-inch metal baking dish and freeze overnight, or until firm.
  9. Let the frozen watermelon sorbet soften at room temperature for 5 minutes.
  10. Using a butter knife, break the frozen sorbet into 2-inch pieces.
  11. Place frozen pieces in a food processor or blender and process until smooth. Store the sorbet for up to 1 week.

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Easy to make



Equipment List:



  • 9-inch Metal Baking Dish
  • Butter Knife
  • Food Processor or Blender
  • Large Knife
  • Mesh Strainer
  • Whisk

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