Fat free Watermelon sherbet

image: myrecipes.com

freeze for 8 hours


2 cups cubed, seeded watermelon

1/2 cup sugar

1 envelope unflavored gelatin

1/3 cup cranberry juice cocktail


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.

In a small saucepan combine gelatin and cranberry juice cocktail. Let stand for 5 minutes. Stir mixture over low heat until gelatin is dissolved.

Stir the gelatin mixture into the melon mixture. Pour into an 8x8x2-inch baking pan.

Cover and freeze for 2 hours or until firm.

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.

Return to pan. Cover and freeze for 6 hours or until firm. Makes 8 (1/2-cup) servings.

Make ahead directions: Pack in airtight freezer container; seal, label, and freeze up to 1 month.


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