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    Watermelon Sherbet

    Source of Recipe

    Unknown
    Watermelon Sherbet
    Plan ahead...needs to chill for several hours.

    Makes 8 servings.

    2 cups watermelon, cubed and seeded
    1/2 cup sugar
    1 envelope gelatin, unflavored
    1/3 cup cranberry juice cocktail

    Place watermelon in a blender or food processor. Cover and blend until smooth. Stir in sugar.

    In a small saucepan, combine gelatin and cranberry juice. Let stand for 5 minutes. Stir mixture over low heat until gelatin is dissolved. Pour and stir the gelatin mixture into the melon mixture.

    Pour into an 8x8x2-inch baking pan. Cover and freeze for 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 or until mixture is fluffy. Return to pan. Cover and freeze for 6 hours or until firm.

    Per 1/2-cup serving: 83 calories, 0 g fat, 0 mg cholesterol, 3 mg sodium, 20 g carbohydrate, 1 g protein

 

 

 


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