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

SHRIMP COCKTAIL WITH 2 SAUCES

Ingredients:

24 large or jumbo shrimp 2 tablespoons red horseradish sauce 1 tablespoon mayonnaise ½ red bell pepper, coarsely chopped ½ teaspoon Worcestershire sauce 2 tablespoons green salsa ¼ cup parsley leaves, stems removed 1 green onion, coarsely chopped 2 teaspoons olive oil 1 tablespoon chopped chives or finely chopped green end of a green onion

Directions:

1. Bring a large pot of lightly salted water to a boil. Peel shrimp (leave tails on, if desired). Remove black veins from each shrimp with a small sharp knife; rinse shrimp. Cook shrimp 3 to 5 minutes just until opaque and cooked through. Remove with a slotted spoon and refresh under cold water (shrimp may be made 1 day ahead).
2. In a food processor or blender, process horseradish, mayonnaise, bell pepper and Worcestershire sauce until fairly smooth. Transfer to a bowl; clean bowl of food processor.
3. Process salsa, parsley, onion and oil until fairly smooth. On each serving plate, place 1 tablespoon red sauce and 1 tablespoon green sauce side by side.
4. Spread sauces out toward the edge of the plate with the tip of a knife. Arrange 4 shrimp in a circular pattern over sauce.
5. Sprinkle with chopped chives and serve

Nutritional Information
Per Serving:

Net Carbs: 2 grams

Fiber: 1 grams

Protein: 6 grams

Fat: 5 grams

Calories: 87

Recipe Information:

Makes: 6 servings
Prep Time: 0:20:00
Marinate Time: 0:00:00
Cook Time: 0:05:00
Cool Time: 0:00:00

BUTTER CREAM FROSTING

Butter Cream Frosting


A delectable vanilla icing, great for cakes or cupcakes!

Preparation Time:  15 minutes

Cook Time: 5 minutes

Ingredients

1/2 cup cold water
2 tbsp nonfat dry milk powder
2 1/2 tbsp white all purpose flour
1/4 cup butter , room temperature
10 SPLENDA® No Calorie Sweetener packets (or your preferred sweetener)
1/2 tsp vanilla extract (can substitute lemon, almond or other flavoring)
1/4 cup margarine , room temperature (trans free)

Directions 1 Mix the water, dry milk, and flour together.
2 Cook over medium heat until thick, stirring constantly.
3 Remove from heat, put container in cool water, and stir until cool.
4 Cream the butter, margarine, and sugar substitute together until fluffy.
5 Add the cooled sauce 1 tablespoon at time to the margarine while beating.
6 Beat in the vanilla or other flavoring at a high speed.
7 Refrigerate until ready to serve.

Nutrition Facts
Makes 20 servings
Serving Size: 1 tbsp
Amount Per Serving
Calories	46.9
Total Carbs	1.5 g
Dietary Fiber	0 g
Sugars	0.2 g
Total Fat	4.3 g
Saturated Fat	1.8 g
Unsaturated Fat	2.6 g
Potassium	4.9 mg
Protein	0.3 g
Sodium	42.1 mg
Dietary Exchanges 1 Fat