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Watermelon Sherbet

Diabetic.Foodie's picture
  Cubed seeded watermelon 4 Cup (64 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Cranberry juice 1⁄3 Cup (5.33 tbs)

Place watermelon in a blender container or food processor bowl.
Cover and blend or process until smooth.
Stir in sugar.
In a small saucepan combine the gelatin and cranberry juice.
Let mixture stand for.
5 minutes.
Stir mixture over low heat until gelatin is dissolved.
Stir the gelatin mixture into the melon mixture.
Pour into an 8x8x2-inch baking pan.
Cover and freeze about 2 hours or until firm.
Break up frozen mixture and place in a chilled mixer bowl.
Beat with an electric mixer on medium to high speed until mixture is fluffy.
Return to pan.
Cover and freeze about 6 hours or until firm.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 686 Calories from Fat 8

% Daily Value*

Total Fat 0.98 g1.5%

Saturated Fat 0.11 g0.57%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 41.4 mg1.7%

Total Carbohydrates 163 g54.5%

Dietary Fiber 2.6 g10.3%

Sugars 154.6 g

Protein 17 g33.5%

Vitamin A 73.1% Vitamin C 123.9%

Calcium 9.1% Iron 9.5%

*Based on a 2000 Calorie diet

Watermelon Sherbet Recipe