Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Low-Fat Minty Watermelon Cooler
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- #32715
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
6 cups seeded watermelon, cut into 1-inch cubes
1 cup loosely packed fresh mint leaves
1 cup boiling water
1/4 teaspoon ground cinnamon
1/2 cup skim milk
watermelon balls on skewers, or watermelon wedges, tips dipped in finely minced mint (for garnish)
directions
Prepare watermelon and spread on a cookie sheet. Place in the freezer until frozen, 1-2 hours.
Meanwhile, place mint leaves in a bowl and pour boiling water over them. Cover and let steep for 10 minutes.
Drain mint leaves and place reserved liquid in the refrigerator to chill. Discard leaves.
Place frozen watermelon cubes in a blender with cool mint liquid, cinnamon and milk. Blend on highest speed until smooth, about 15 seconds.
Serve in tall glasses garnished with skewered watermelon balls or wedges.
added by
dancersrecipes
nutrition data
Nutritional data has not been calculated yet.
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