Recipe: Watermelon Sherbet

By Jennifer Iserloh


Watermelon is nature’s way of hydrating and cooling your body when summer sizzles.  Evaporated skim milk makes this sherbet from our Skinny Chef taste like the full fat deal with out the extra saturated fat and calories.

(psst- Watermelon may not be in season but you can sub in frozen cherries and it'll be just as tasty!)

4 cups Watermelon; seeded & cubed
3/4 cup Sugar
1 tablespoon orange juice
1 Envelope unflavored gelatin
1/4 cup Water
1 12-ounce Evaporated skimmed milk


Sprinkle gelatin over water in a small saucepan; let stand 1 minute.  Heat the pan over medium heat, stirring occasionally until the gelatin melts about 2-3 minutes.  Transfer to a blender or food processor.

Add remaining ingredients.  Cover, and process until smooth. Pour into a 2-quart freezer safe container. Freeze mixture at least 2-3 hours, stirring once or twice for a smooth sherbet.

More Recipes:

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Gingered Shrimp and Broccoli with Udon Noodles
Sweet and Sour Chicken with Broccoli and Zucchini
Whole Grain Pasta tossed with Zucchini, Sage, and Walnuts

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