so good!
The watermelon dessert is so good, I wanted to share the recipe with y'all. It's from Eating Well magazine, the Aug./Sept. 2005 issue.
1/4 cup water
1/4 cup sugar
4 cups diced seedless watermelon (a 3 pound melon with the rind should do)
1 cup low-fat vanilla yogurt (I used lemon yogurt instead)
1 tablespoon lime juice
I'm paraphrasing here, but here's how I made it:
Dice the watermelon first, and put it in the food processor, pulsing until smooth. Pour the watermelon into a large bowl. Then heat the sugar and water in a small saucepan over high heat, stirring until the sugar is dissolved. Let it cool for just a moment. Then add the sugar water to the watermelon mixture. Add the yogurt and lime juice too, then whisk until smooth. Pour the whole thing either into an ice-cream maker (I don't have one) or into a shallow metal pan and freeze until solid. Once frozen, remove from the freezer and allow to thaw slightly (5 minutes). Then, break into pieces and process in the food processor, then serve quickly.
I found that it hardened quite quickly on a baking sheet in the freezer to a slushy consistency (within an hour), so I could just scoop it right from there that same night.
So good! And not nearly as bad for you as ice cream.
1/4 cup water
1/4 cup sugar
4 cups diced seedless watermelon (a 3 pound melon with the rind should do)
1 cup low-fat vanilla yogurt (I used lemon yogurt instead)
1 tablespoon lime juice
I'm paraphrasing here, but here's how I made it:
Dice the watermelon first, and put it in the food processor, pulsing until smooth. Pour the watermelon into a large bowl. Then heat the sugar and water in a small saucepan over high heat, stirring until the sugar is dissolved. Let it cool for just a moment. Then add the sugar water to the watermelon mixture. Add the yogurt and lime juice too, then whisk until smooth. Pour the whole thing either into an ice-cream maker (I don't have one) or into a shallow metal pan and freeze until solid. Once frozen, remove from the freezer and allow to thaw slightly (5 minutes). Then, break into pieces and process in the food processor, then serve quickly.
I found that it hardened quite quickly on a baking sheet in the freezer to a slushy consistency (within an hour), so I could just scoop it right from there that same night.
So good! And not nearly as bad for you as ice cream.