Blueberry Watermelon Freeze
Rating: 
(25 ratings made)
| Heart-friendly Recipe | X |
|---|
This recipe contains:
Fat:
No more than 15g
Saturated Fat:
No more than 5g
Cholesterol:
No more than 150 mg
Sodium:
No more than 250 mg
Carbohydrates:
No more than 80g
Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
|
| Low-Sodium Recipe | X |
|---|
This recipe contains:
Sodium:
No more than 200 mg
|
| Diabetes-friendly Recipe | X |
|---|
This recipe contains:
Fat:
No more than 15g
Saturated Fat:
No more than 5g
Cholesterol:
No more than 300 mg
Sodium:
No more than 1000 mg
Carbohydrates:
No more than 50g
Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
|
| Low-Carb Recipe | X |
|---|
This recipe contains:
Carbohydrates:
No more than 45g
Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
|
| Dairy-Free Recipe | X |
|---|
|
This recipe contains no milk or milk products, no casein or whey.
|
| Gluten-Free Recipe | X |
|---|
|
This recipe contains no gluten containing ingredients or products.
|
Serves: 2 person(s)
Preparation Time: 5 mins
Cooking Time: 0 mins
Extra Time: 45 mins (for pre-freezing watermelon)
Yield: 2 x 1 cup servings
Inspired by Italian ices, this slushy, retro creation is so thick you can eat it from a spoon or sip it from a tall, frosty glass.
Suggestions:
* Can pre-freeze peeled, cut-up watermelon in a resealable plastic bag.
Ingredients:
1 cup peeled and seedless red watermelon, cut into 3/4-inch cubes, frozen *
3/4 cup frozen blueberries
2 tsp finely chopped fresh ginger
1/4 cup apple juice concentrate
1 Tbsp lime juice
2 sprig fresh mint, for garnish (optional)
Directions:
In a blender, combine the frozen melon, berries, ginger, juice concentrate, and lime juice. Add 1/4 cup water. Blend until it is icy and fine-textured, stopping to scrape down the sides of the blender two to three times.
Pour it into 2 wide glasses, garnish with mint and serve, accompanied by spoons.
Author:
American Institute for Cancer Research
AICR
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