Watermelon-Yogurt Ice
Inspired by creamy watermelon sherbet, our light and refreshing dessert captures the essence of summer.
Ingredients
  • 1/4 cup water
  • 1/4 cup sugar
  • 4 cups diced seedless watermelon, (about 3 pounds with the rind) (see Tip)
  • 1 cup low-fat vanilla yogurt
  • 1 tablespoon lime juice
Directions
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 Information
Per serving
Calories: 74
Carbohydrates: 16g
Fat: 1g
Saturated Fat: 0g
Monounsaturated Fat: 0g
Protein: 2g
Cholesterol: 2mg
Dietary Fiber: 0g
Potassium: 155mg
Sodium: 21mg
SERVES: 8
PREP TIME: 20 minutes
TOTAL TIME: 60 minutes
LEVEL: Easy
MEETS THESE GUIDELINES:
Low Calorie
Low Carb
Low Sat Fat
Low Sodium
Heart Healthy
Diabetes Appropriate
Healthy Weight
MAKE AHEAD TIP:
If frozen longer than 2 hours, break into chunks and process again until smooth before serving.
RECIPE TIPS:
Melon selection and storage:
Look for symmetrical unblemished melons, without flat sides, that have a creamy yellow spot on the bottom indicating ripeness.
At 92% water, this fruit should feel heavy when you heft it. Precut melon flesh should be dense, firm and appear moist.
Store in the refrigerator for up to a week or keep in a cool, dark spot. Cover the cut surface of melon with plastic wrap and refrigerate.
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Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. Eating Well cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.