Watermelon-Yogurt Ice

Inspired by creamy watermelon sherbet, our light and refreshing dessert captures the essence of summer. 8 servings, 1/2 cup each | Active Time: 20 minutes | Total Time: 1 hour (using an ice cream maker)

Ingredients

1/4 cup water 1/4 cup sugar 4 cups diced seedless watermelon, (about 3 pounds with the rind) 1 cup low-fat vanilla yogurt 1 tablespoon lime juice

Preparation
1 $ !ombine water and sugar in a small saucepan !oo", stirring, over high heat until the sugar is dissolved #ransfer to a glass measuring cup and let cool slightly %uree watermelon in a food processor or blender, in $ batches, pulsing until smooth #ransfer to a large bowl &his" in the cooled sugar syrup, yogurt and lime juice until combined %our the mi'ture through a fine-mesh sieve into another large bowl, whis"ing to release all juice (iscard pulp %our the e'tracted juices into an ice cream ma"er and free)e according to manufacturer*s directions (+lternatively, pour into a shallow metal pan and free)e until solid, about , hours or overnight -emove from free)er to defrost slightly, . minutes /rea" into small chun"s and process in a food processor, in batches, until smooth and creamy ) 0erve immediately or transfer to a storage container and free)e for up to $ hours

utrition
Per serving : ! "alories# 1 g $at# 0 g %at# 0 g &ono# 2 mg "holesterol# 1' g "arbohydrates# 2 g (rotein# 0 g $iber# 21 mg %odium# 1)) mg (otassium 1 "arbohydrate %er*ing !"changes: 1 fruit

Tips #

otes

Make Ahead Tip1 2f fro)en longer than $ hours, brea" into chun"s and puree in a food processor until smooth before serving