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20 minute dinner recipes

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Watermelon-Yogurt Ice

http://www.eatingwell.com/recipes/watermelon_yogurt_ice.html

From EatingWell:  August/September 2005

Inspired by creamy watermelon sherbet, our light and refreshing dessert captures the essence of summer.

8 servings, 1/2 cup each | Active Time: 20 minutes | Total Time: 1 hour (using an ice cream maker)

Ingredients

Preparation

  1. Combine water and sugar in a small saucepan. Cook, stirring, over high heat until the sugar is dissolved. Transfer to a glass measuring cup and let cool slightly.
  2. Puree watermelon in a food processor or blender, in 2 batches, pulsing until smooth. Transfer to a large bowl. Whisk in the cooled sugar syrup, yogurt and lime juice until combined. Pour the mixture through a fine-mesh sieve into another large bowl, whisking to release all juice. Discard pulp. Pour the extracted juices into an ice cream maker and freeze according to manufacturer’s directions. (Alternatively, pour into a shallow metal pan and freeze until solid, about 6 hours or overnight. Remove from freezer to defrost slightly, 5 minutes. Break into small chunks and process in a food processor, in batches, until smooth and creamy.) Serve immediately or transfer to a storage container and freeze for up to 2 hours.

Nutrition

Per serving : 74 Calories; 1 g Fat; 0 g Sat; 0 g Mono; 2 mg Cholesterol; 16 g Carbohydrates; 2 g Protein; 0 g Fiber; 21 mg Sodium; 155 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 fruit

Tips & Notes