Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Watermelon | 1 cup diced (152g) | 46 |
| Gelatin | 1 envelope (7g) | 23 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 c Watermelon; seeded & cubed
- 3/4 c Sugar
- 1 tb Lemon juice
- 1 Envelope unflavored gelatin
- 1/4 c Water
- 12 oz Evaporated skim milk
Directions
1.Combine first 3 ingredients; cover and chill 30 minutes.
2.Place watermelon mixture in container of an electric blender or food processor. Top with cover, and process until smooth; set aside.
3.Sprinkle gelatin over water in a small saucepan; let stand 1 minute. Cook over medium heat, stirring until gelatin dissolves; remove from heat.
4.Combine watermelon mixture, gelatin and milk. Pour into freezer container of a 5-quart hand-turned or electric freezer. Freeze mixture according to manufactuer's instructions.