- 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, 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.
Copyright Diabetic Cooking.