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2
cups cubed, seeded watermelon
-
1/2
cup sugar
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1
envelope unflavored gelatin
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1/3
cup cranberry juice cocktail
1. Place watermelon cubes in a blender container or food processor bowl. Cover and blend or process until smooth. (There should be 3 cups of the mixture.) Stir in sugar.
2. In a small saucepan combine gelatin and cranberry juice cocktail. Let stand for 5 minutes. Stir mixture over low heat until gelatin is dissolved.
3. Stir the gelatin mixture into the melon mixture. Pour into an 8x8x2-inch baking pan.
4. Cover and freeze for 2 hours or until firm.
5. Break up frozen mixture and place in a chilled mixer bowl. Beat with an electric mixer on medium to high speed or until mixture is fluffy.
6. Return to pan. Cover and freeze for 6 hours or until firm. Makes 8 (1/2-cup) servings.
- Make Ahead Tip Pack in airtight freezer container; seal, label, and freeze up to 1 month.
- Servings Per Recipe 8,
- Calories 83,
- Protein (gm) 1,
- Carbohydrate (gm) 20,
- Sodium (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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In the magazine, this same recipe calls for 5 cups of cubed watermelon not 2 cups. You need 5 cups to end up with 3 cups after it is blended.
7/25/2011 11:17:20 PM Report Abuse