Mary & Martha's Kitchen Recipe

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Watermelon Ice Recipe 1 ts Unflavored gelatin 4 c Watermelon cubes 2 tb Lime juice (or lemon) 2 tb Honey Lime twists for garnish 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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<h1>Watermelon Ice</h1> <h2>Recipe</h2><p> <P>1 ts Unflavored gelatin <P>4 c Watermelon cubes <P>2 tb Lime juice (or lemon) <P>2 tb Honey <P>Lime twists for garnish 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 <div><a href='http://www.maryandmarthaskitchen.com/Watermelon_Ice/38738/' title='Watermelon Ice Recipe'>Watermelon Ice Recipe</a></div>

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