Ingredients for Fat Free Watermelon Sherbet
- 4 cups cubed seedless watermelon
- ¾ cup granulated sugar
- Unflavored Gelatin
- ½ cup cranberry juice cocktail
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How to Make Fat Free Watermelon Sherbet
- Cut 4 cups of seedless watermelon into cubes.
- Place watermelon cubes in a blender or food processor.
- Blend until completely smooth.
- Stir in ¾ cup granulated sugar until dissolved.
- In a small saucepan, combine 1 packet (1 ounce) unflavored gelatin and ½ cup cranberry juice cocktail.
- Let stand for 5 minutes to bloom.
- Stir the mixture over low heat until the gelatin is completely dissolved. Do not boil.
- Gently stir the gelatin mixture into the blended watermelon.
- Pour the mixture into an 8x8x2-inch baking pan.
- Cover and freeze for 2 hours, or until partially firm.
- Remove from freezer and break up the frozen mixture with a fork.
- Transfer the partially frozen mixture to a chilled mixing bowl.
- Beat with an electric mixer on medium-high speed until light and fluffy (about 3-5 minutes).
- Pour the fluffy mixture back into the 8x8x2-inch baking pan.
- Cover and freeze for at least 6 hours, or until completely firm.
- Let the sherbet sit at room temperature for about 5-10 minutes before scooping to allow for easier serving.
- Makes 8 servings. For make-ahead, pack in airtight freezer containers, seal, label, and freeze for up to 1 month.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
64g
Fat
0g
Carbs
5g
