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INGREDIENTS

2 tb Lime juice (or lemon)
2 tb Honey
4 c Watermelon cubes
Lime twists for garnish
1 ts Unflavored gelatin

Servings

INSTRUCTIONS

In a micro-safe cup, soften gelatin in 2 tb water by heating briefly. Stir until gelatin is dissolved. (Suggestion: cut up melon in a sieve to catch the seeds, over a bowl to catch the juice or you will have lots of juice around the cutting board.) In a blender container, combine 1 cup of melon cubes, lime (or lemon) juice, honey and gelatin mixture. Cover and blend at high speed for 30 sec or until smooth. Add remaining melon in batches, cover and blend at high speed until smooth. Pour into a 8x8x2" pan and freeze until almost firm. Remove from freezer and transfer mixture to a large chilled bowl. Beat at high speed with an electric mixer or food processor until smooth. Return to pan or pour into serving size cups or pour into plastic ice cube trays and freeze several hours until firm. To serve let stand 15-20 min at room temperature. Scrape surface (if you used 8x8 pan) and spoon into serving dishes. Garnish. Yield 6 servings, about 6 cups (I only got about 4 cups) One serving: Calories 58, Protein 1 g, Fat <1g, Carbohydrate 14 g, Fiber .5g, Cholesterol 0, Sodium 4 mg, Potassium 133 mg. Diabetic Exchange: 1 fruit Source: Univ. of Calif. San Diego UCSD Healthy Diet for Diabetes c. 1990

NOTES

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Watermelon Ice

2 tb Lime juice (or lemon) 
2 tb Honey 
4 c Watermelon cubes 
  Lime twists for garnish 
1 ts Unflavored gelatin

In a micro-safe cup, soften gelatin in 2 tb water by heating briefly. Stir  until gelatin is dissolved.    (Suggestion:  cut up melon in a sieve to catch the seeds, over a bowl to  catch the juice or you will have lots of juice around the cutting board.)  In a blender container, combine 1 cup of melon cubes, lime (or lemon)  juice, honey and gelatin mixture.  Cover and blend at high speed for 30 sec  or until smooth.    Add remaining melon in batches, cover and blend at high speed until smooth.  Pour into a 8x8x2" pan and freeze until almost firm.    Remove from freezer and transfer mixture to a large chilled bowl. Beat at  high speed with an electric mixer or food processor until smooth. Return to  pan or pour into serving size cups or pour into plastic ice cube trays and  freeze several hours until firm.    To serve let stand 15-20 min at room temperature. Scrape surface (if you  used 8x8 pan) and spoon into serving dishes. Garnish.    Yield 6 servings, about 6 cups (I only got about 4 cups) One serving:  Calories 58, Protein 1 g, Fat <1g, Carbohydrate 14 g, Fiber .5g,  Cholesterol 0, Sodium 4 mg, Potassium 133 mg.    Diabetic Exchange: 1 fruit Source: Univ. of Calif. San Diego UCSD Healthy  Diet for Diabetes c. 1990

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Nutrition

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Serving Size: 1 Serving (105g)
Recipe Makes: 6 Servings

Calories: 42
Calories from Fat: 1 (2%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 1.9mg		0 %
Potassium 115.4mg		3 %
Total Carbohydrate 10.6g		3 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 10.1g
Protein 1g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 42

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