- in a medium saucepan sprinkle gelatin over watermelon juice. Allow to stand 5 minutes. Cook and stir until gelatin is dissolved. Stir in grape juice and lemon peel.
- With a ladle or cup transfer half of the watermelon juice mixture to a 2-quart square baking dish. Cover and refrigerate about 1-1/2 hours, or until thickened to the texture of egg whites (keep remaining watermelon juice mixture at room temperature). Add fruit. Carefully spoon remaining watermelon juice over set mixture. Cover and refrigerate 1-1/2 hours more or until all layers are set.
- Top with feta and mint leaves before serving. Makes 9 servings.
From the Test Kitchen
Process 6 cups cubed watermelon (about 3 1/2 pounds whole watermelon) in a food processor; strain to remove seeds and pulp.
Nutrition Facts (Watermelon Salad)
- Per serving:
- 92 kcal cal.,
- 1 g fat
- (1 g sat. fat,
- 5 mg chol.,
- 68 mg sodium,
- 18 g carb.,
- 1 g fiber,
- 16 g sugar,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet