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Watermelon Sherbet

Source of Recipe

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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