Diabetic Cooking

Watermelon Granita



  • 5 cups cubed seeded watermelon
  • 1/2 cup sugar
  • 1 envelope unflavored gelatin
  • 1/2 cup cranberry juice cocktail


Process watermelon in food processor until nearly smooth. (You should have about 3 1/3 cups.)

Combine sugar and gelatin in small saucepan. Gradually stir in juice. Cook and stir over low heat until gelatin dissolves. Add to watermelon purée in food processor; process until combined. Pour into 8-inch square baking dish. Cover and freeze about 5 hours or until firm.

Break watermelon mixture into chunks in baking dish. Freeze about 3 hours or until firm. To serve, stir and scrape granita with fork to create icy texture. Spoon into dessert dishes.

Yield: 8 servings.

Serving size: 1/2 cup.

Nutrition Facts Per Serving:
Calories: 88 calories, Carbohydrates: 22 g, Protein: 1 g, Fat: 0 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 5 mg, Fiber: 1 g

Exchanges per serving: 1/2 Bread/Starch, 1 Fruit.

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