Food recipes
Fresh Watermelon and Low-fat Vanilla Yogurt Ice
Fresh Watermelon and Low-fat Vanilla Yogurt Ice Ingredients: water, bottled, generic sugars, granulated watermelon, raw yogurt, greek, plain, nonfat lime juice, raw Directions: Combine sugar and water in a small sauce...
Fresh Watermelon and Low-fat Vanilla Yogurt Ice
Ingredients:
water, bottled, generic
sugars, granulated
watermelon, raw
yogurt, greek, plain, nonfat
lime juice, raw
Directions:
Combine sugar and water in a small saucepan.
Cook, stirring, over high heat until the sugar is dissolved.
Transfer to a glass measuring cup and let cool slightly.
Puree watermelon in a food processor or blender, in 2 batches, pulsing until smooth.
Transfer to a medium 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 manufacturers 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 it into small chunks and process in a food processor, in batches, until smooth and creamy.)
Serve immediately or you can transfer to a storage container and freeze for up to 2 hours.
Ingredients:
water, bottled, generic
sugars, granulated
watermelon, raw
yogurt, greek, plain, nonfat
lime juice, raw
Directions:
Combine sugar and water in a small saucepan.
Cook, stirring, over high heat until the sugar is dissolved.
Transfer to a glass measuring cup and let cool slightly.
Puree watermelon in a food processor or blender, in 2 batches, pulsing until smooth.
Transfer to a medium 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 manufacturers 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 it into small chunks and process in a food processor, in batches, until smooth and creamy.)
Serve immediately or you can transfer to a storage container and freeze for up to 2 hours.