Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Make this in a spare moment on the weekend, then serve later in the week for a no-fuss dessert.

David Bonom
Recipe by Cooking Light August 2007

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Recipe Summary

Yield:
6 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place sugar and 1/2 cup water in a small saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 3 minutes. Remove from heat. Place sugar mixture in a small bowl; cool 10 minutes. Cover and chill at least 30 minutes.

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  • Place sugar mixture, watermelon, and juice in a blender; process until smooth. Pour watermelon mixture into an 11 x 7-inch baking dish; cover and freeze 3 hours. Stir well. Cover and freeze at least 2 hours or overnight. Remove mixture from freezer, and let stand at room temperature for 10 minutes. Scrape the entire mixture with a fork until fluffy. Serve with lime wedges, if desired.

Nutrition Facts

100 calories; calories from fat 2%; fat 0.2g; poly fat 0.1g; protein 0.7g; carbohydrates 26g; fiber 0.5g; iron 0.3mg; sodium 2mg; calcium 11mg.
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