2 ½ cups watermelon, diced , seeded
1 envelope unflavored gelatin
1 cup sugar
1 tbsp. lemon juice
1 cup whipping cream, whipped
Place watermelon in container of an electric blender, and process until smooth.
Reserve 2 ¼ cups puree, discarding any remaining puree.
Combine gelatin and ¼ cup watermelon puree.
Bring remaining 2 cups puree to a boil in a small saucepan.
Remove from heat; add gelatin mixture, and stir until gelatin dissolves.
Stir in sugar and lemon juice, and chill mixture until consistency of unbeaten egg white.
Fold whipped cream into chilled watermelon mixture.
Spoon into a lightly oiled 6 cups mold.
Cover and freeze 8 hours or until firm; unmold onto serving plate.
Sugar: 22g
:
Calcium: 18mg
Calories: 174kcal
Carbohydrates: 24g
Cholesterol: 33mg
Fat: 9g
Fiber: 1g
Iron: 1mg
Potassium: 60mg
Protein: 1g
Saturated Fat: 5g
Sodium: 11mg
Vitamin A: 566IU
Vitamin C: 4mg
