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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 Recipe | %DV |
|---|---|
| Recipe Size 1160g | |
| Calories 619 | |
| Calories from Fat 9 | 1% |
| Total Fat 1.02g | 1% |
| Saturated Fat 0.17g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 86mg | 4% |
| Potassium 917mg | 26% |
| Total Carbs 154.61g | 41% |
| Dietary Fiber 2.6g | 9% |
| Sugars 144.88g | 97% |
| Protein 7.86g | 13% |
