Watermelon-Yogurt Ice Recipe

Prep Time: 20 mins

Cook Time: 5 mins

Rest Time: 6 h 5 mins

Total Time: 6 h 30 mins

Ingredients

• 1/4 cup(s) water
• 1/4 cup(s) sugar(id try a substitute of your choice to lower the carb ratio)
• 4 cup(s) watermelon, seedless, diced
• 1 cup(s) yogurt, low-fat vanilla
• 1 tablespoon lime juice

Preparation

1. Combine water and sugar in a small saucepan. Cook, stirring, over high heat until the sugar is dissolved. Transfer to a glass measuring cup and let cool slightly.


2. Puree watermelon in a food processor or blender, in 2 batches, pulsing until smooth. Transfer to a large bowl. Whisk in the cooled sugar syrup, yogurt and lime juice until combined. Pour the mixture through a fine-mesh sieve into another large bowl, whisking to release all juice. Discard pulp.

3. Pour the extracted juices into an ice cream maker and freeze according to manufacturer's directions. (Alternatively, pour into a shallow metal pan and freeze until solid, about 6 hours or overnight.

4. Remove from freezer to defrost slightly, 5 minutes. Break into small chunks and process in a food processor, in batches, until smooth and creamy.) Serve immediately or transfer to a storage container and freeze for up to 2 hours. 

Nutritional Info (Per serving):

Calories: 74, Saturated Fat: 0g, Sodium: 21mg, Dietary Fiber: 0g, Total Fat: 1g, Carbs: 16g, Cholesterol: 2mg, Protein: 2g

Carb Choices: 1

GARDEN SALAD W/ RADISH & CUCUMBER

Garden Salad with Radish and Cucumber 

Preparation time: 10 min	Servings: 4
Cooking time: 0 min

Ingredients:

1 tomato, cut into wedges

1/2 cucumber, thinly sliced

1/4 cup lemon dressing

1 lb packaged salad

1/4 cup radishes, trimmed and sliced

Cooking Directions:

Combine first 4 ingredients in a salad bowl. Pour dressing over salad and toss. 

 

Nutrition Facts

Calories 75

% Calories From Fat 55.2%

Total Fat 4.6g

Saturated Fats 0.7g

Mono-unsaturated Fats 1g

Poly-unsaturated Fats 2.1g

Cholesterol 9.8mg

Sodium 19mg

Total Carbohydrates 8.1g

Dietary Fiber 3.1g

Sugar 4.1g

Protein 2g

MARINATED GRILLED VEGEABLES

 

Ingredients

6 small onions, halved
4 medium carrots, cut into 1-1/2-inch chunks
1/3 cup olive oil
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon dried marjoram
Dash pepper
6 pattypan or sunburst squash
1 medium zucchini, cut into 1-inch chunks
1 medium green pepper, cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces

Cooking Instructions

In a large saucepan, cook onions and carrots in water for 10 minutes or until tender; drain. In a large bowl, combine oil and seasonings. Add the vegetables; stir to coat. Cover and refrigerate for at least 1 hour.
Drain, reserving marinade. Place vegetables on a grill rack or thread vegetables alternately onto skewers. Cover and grill over medium heat for 15-20 minutes or until tender. Turn and baste with reserved marinade three times.

Servings Per Recipe: 6

• 97 calories
• 6 g fat (0 saturated fat)
• 0 cholesterol
• 28 mg sodium
• 11 g carbohydrate
• 0 fiber
• 2 g protein
• Diabetic Exchanges: 2 vegetable
• 1 fat