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Ingredients
- 1 1/4 c. water
- 2 c. watermelon juice
- 1/2 c. non-fat dry lowfat milk
- 1 tbsp. and 1 teaspoon lemon juice
- 1/2 c. sugar
- 2 egg whites, beaten stiff
- Crushed watermelon (as desired)
Directions
- Blend 1/2 c. water and sugar in heavy pan. Heat till sugar dissolves. Bring to boil and simmer 5 min. Meanwhile, place 3/4 c. water and lemon juice in mixing bowl. Sprinkle non-fat dry lowfat milk over surface, and beat till mix is thick and fluffy.
- Blend in watermelon juice and crushed watermelon; add in syrup. Pour mix into refrigerator tray and begin freezing. When partially frzn, remove from tray and beat with rotary beater. Mix in stiffly beaten egg whites. Return to freezer till frzn firmly. 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 580g | |
| Recipe makes 2 servings | |
| Calories 309 | |
| Calories from Fat 5 | 2% |
| Total Fat 0.51g | 1% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 43mg | 2% |
| Potassium 458mg | 13% |
| Total Carbs 77.3g | 21% |
| Dietary Fiber 1.3g | 4% |
| Sugars 72.44g | 48% |
| Protein 3.93g | 6% |
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