Today I am pleased to offer this wonderful watermelon yogurt ice which I found from EatingWell.com. It’s lightly creamy without being full of fat and provides a satisfying ‘tang’ from the yogurt. It’s like a combination between sherbet and a slush, and I liked it quite a bit.
The recipe is easy to prepare. You can freeze the mixture in an ice cream maker which is the path I took. You can also pour the mix into a bowl and freeze in the freezer, then later put it into a food processor to break it up. I don’t suggest the second option as this stuff turns solid. Rock solid.
I happily ate a few spoonfuls when I finished mixing it in the ice cream maker and put the rest in the freezer. When I opened it up later that night I was bummed to find a big pink block. It tasted so good and I really wanted a big bowl of it, but I had to chip away at it to even break off a small piece. I felt betrayed. How could something so tasty be so hard to get?
Watermelon Yogurt Ice
1/4 cup water
1/4 cup sugar (or sugar substitute)
4 cups diced, seedless watermelon
1 cup low-fat vanilla yogurt
1 tablespoon lime juice
Heat water and sugar in a pan over medium heat to form a simple syrup. Cook until the sugar is dissolved. Set aside and allow to cool.
Puree watermelon in a blender, food processor or with a stick blender. Combine the puree, simple syrup, yogurt, and lime juice. Stir to combine.
Pour the mixture through a fine sieve in order to remove any pulp or other bits. Place the mixture into a prepared ice cream mixer and mix according to your ice cream mixers directions. I used a basic Cuisinart ice cream maker and it takes about 30 minutes to reach a firm state.
It’s a beautiful rich pink color. Yes, I think it kind of looks like pepto-bismol, but I tried to put that image out of my head. I suggest eating as much as you can before freezing it, before it becomes a big pepto-bismol glacier.
It reminded me of an alcohol based slush that my mother used to make around the holidays. The mix contained alcohol so it kept it from fully freezing and remained in an icy state. I’m curious if a little vodka might make this more interesting … and help it not to freeze. Hmmm, or maybe I just need a drink :-)
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