Watermelon Yogurt Ice Dessert
Recipe: #23758
May 13, 2016
Categories: Desserts, Watermelon, 5 Ingredients Or Less, July 4th, Labor Day, Gluten-Free, Low Fat, No Eggs, Vegetarian, Kosher Dairy, , more
"No ice cream maker? add a little milk or soy milk for a smoother texture, freeze in a plastic container, then puree in a blender. Makes 8 (1/2-cup) servings"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (161.8 g)
- Calories 39.2
- Total Fat - 0.1 g
- Saturated Fat - 0 g
- Cholesterol - 1.1 mg
- Sodium - 12.9 mg
- Total Carbohydrate - 7.9 g
- Dietary Fiber - 0.2 g
- Sugars - 7.1 g
- Protein - 2.2 g
- Calcium - 30 mg
- Iron - 0.1 mg
- Vitamin C - 2.4 mg
- Thiamin - 0 mg
Step by Step Method
Step 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.
Step 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.
Make Ahead Tip: If frozen longer than 2 hours, break into chunks and puree in a food processor until smooth before serving
Tips
No special items needed.
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