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Cherry Watermelon Freeze Recipe

Watermelon is a special treat of summer, and it’s great to serve in wedges or chunks at barbecues, picnics, and other get-togethers. However, most watermelons are so big, leftovers are pretty standard; once cut, the watermelon doesn’t last very long in the fridge and sometimes there aren’t enough people around to eat it. One solution is to cut the watermelon in cubes, remove any seeds, and store the chunks in zip-type bags in the freezer. The frozen cubes speed up the process of making watermelon flavored sorbets, sherbets, slushes, and frozen yogurts. Cherry Watermelon Freeze is made quickly in the automatic ice cream machine, and is a good way to use the frozen watermelon in the freezer.
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The following recipe is more fruit than yogurt; for a creamier version – more like sherbet - just double the amount of yogurt. Both versions are refreshing, yummy, and perfect to celebrate summer.

12 Servings

1 3 oz. package cherry gelatin
1/2 cup sugar
1/3 cup boiling water

4 cups watermelon, cubed (preferably frozen, although well-chilled works but takes a little longer to freeze)
1 cup Greek-style yogurt
  1. Mix the gelatin and sugar.

  2. Pour the boiling water over the gelatin mixture, and stir until the sugar is dissolved.

  3. Puree the watermelon chunks (easiest in the food processor) and add to the gelatin mixture; stir in the yogurt (it will look lumpy, but that will change as the mixture freezes).

  4. Pour the mixture into a 1 1/2 quart automatic ice cream freezer and freeze according to manufacturer's instructions.

  5. Store in an airtight container in the freezer.

Amount Per Serving
Calories 92 Calories from Fat 8
Percent Total Calories From: Fat 9% Protein 7% Carb. 84%

Nutrient Amount per Serving
Total Fat 1 g
Saturated Fat 0 g
Cholesterol 3 mg
Sodium 33 mg
Total Carbohydrate 19 g
Dietary Fiber 0 g
Sugars 8 g
Protein 2 g

Vitamin A 4% Vitamin C 9% Calcium 0% Iron 1%



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Content copyright © 2013 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.



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