Nutrition per serving may change if servings are adjusted.
¼ cup water
¼ cup sugar
4 cups diced seedless watermelon, (about 3 pounds with the rind)
1 cup low-fat vanilla yogurt
1 tablespoon lime juice
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.
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.
Make Ahead Tip: If frozen longer than 2 hours, break into chunks and puree in a food processor until smooth before serving.
74 calories;0.0 g fat(0.0 g sat); 0.0 g fiber; 16.0 g carbohydrates; 2.0 g protein; 6.0 mcg folate; 2 mg cholesterol; 15.0 g sugars; 9.0 g added sugars; 447.0 IU vitamin A; 7.0 mg vitamin C; 58.0 mg calcium; 0.0 mg iron; 21 mg sodium; 155.0 mg potassium
I loved it! I froze it in a plastic container instead of pulling out the ice creamer maker. I did add a little vanilla soy milk when I pureed it in the blender for a smother texture. Great tasting easy to make snack!!!
July 21, 2010
This was good, but we all kept saying that it tasted "cucumber-y" for some reason . . . I don't know why. Simple enough to make, though, and I don't have an ice cream maker . . .