It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Frozen Watermelon Mousse
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- #33926
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
2 1/2 cups seeded, diced watermelon, divided
1 envelope unflavored gelatin
1 cup sugar
1 tablespoon lemon juice
1 cup whipping cream, whipped
directions
Place watermelon in container of an electric blender, and process until smooth. Reserve 2 1/4 cups puree, discarding any remaining puree. Combine gelatin and 1/4 cup watermelon puree; set aside.
Bring remaining 2 cups puree to a boil in a small saucepan. Remove from heat; add gelatin mixture, and stir until gelatin dissolves. Stir in sugar and lemon juice, and chill mixture until consistency of unbeaten egg white.
Fold whipped cream into chilled watermelon mixture. Spoon into a lightly oiled 6-cup mold. Cover and freeze 8 hours or until firm; unmold onto serving plate. Serve immediately.
added by
01kim
nutrition data
218 calories, 11 grams fat, 29 grams carbohydrates, 2 grams protein per serving. This recipe is low in sodium.
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