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Watermelon Sherbet
4
1
3
1
1
1
cusp diced seeded watermelon
/2 cup granulated sugar
tablespoons lemon juice
envelope unflavored gelatine
/4 cup cold water
cup skim milk
Combine watermelon, sugar and lemon juice; refrigerate 30 minutes.
Spoon half of mixture into blender container; process until smooth. Repeat with remaining watermelon
mixture.
Combine gelatine and cold water in a small saucepan; cook over low heat, stirring constantly, until
gelatine is dissolved. Gradually add dissolved gelatine to watermelon mixture, stirring well. Add milk
and pour into freezer can of a 1 gallon electric freezer. Freeze according to directions.
Makes 1 quart, about 82 calories per 1/2 cup serving.
Watermelon Sherbet
181
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