Creamy Watermelon Sorbet

Makes 8 servings, ½ cup each
Inspired by: Eating Well

Ingredients:
¼ cup water
2 tablespoons Splenda no calorie sweetener
4 cups pureed watermelon (about ½ a seedless watermelon)
1 tablespoon lime juice
1 cup 99% fat free vanilla yogurt

Directions:

1. Cut the watermelon in half. Remove the flesh and place in the bowl of a food processor or blender. Process or blend until smooth. Measure 4 cups and set watermelon puree aside.
2. Dissolve Splenda in water.
3. Pour watermelon puree through a fine mesh strainer to remove any pulp or seeds.
4. Add the sweetened water to the strained watermelon puree.
5. Whisk in lime juice and fat free vanilla yogurt until smooth.
6. Pour mixture into a 9-inch metal baking dish and freeze overnight, or until firm.
7. Let the frozen watermelon sorbet soften at room temperature for 5 minutes. Using a butter knife, break the frozen sorbet into 2-inch pieces. Place frozen pieces in a food processor or blender and process until smooth. Store the sorbet for up to 1 week.

Nutrition Information
Calories: 50
Total Fat: 0 grams
Sodium: 10 mg
Total Carbohydrate: 11 grams
Protein: 1 gram

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