As promised, the last column of the month is devoted to a recipe that is in the low-sugar or sugar-free category. This week’s recipe makes 6 servings of 57 calories each.
Watermelon Ice
4 cups seeded 1-inch watermelon cubes
¼ cup thawed frozen unsweetened
Pineapple juice concentrate
2 tablespoons fresh lime juice
Fresh melon balls (optional)
Place melon chunks in single layer in plastic freezer bag; freeze until firm, about 8 hours.
Place frozen melon in food processor container fitted with steel blade. Let stand 15 minutes to soften slightly. Add pineapple juice and lime juice.
Remove plunger from top of food processor to allow air to be incorporated. Process until smooth, scraping down sides of container frequently.
Spoon into individual dessert dishes. Garnish with melon balls, if desired. Freeze leftovers.
Tip(s) of the week: To easily press graham cracker crumbs into a pie plate, slip your hand inside a plastic sandwich bag; this allows you to keep the crumbs in the pie plate and protects your hand from becoming a buttery mess.
Bob Robinson’s cookbooks are available at Accents, Conroe Copy Center and Western Auto in Conroe.