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Watermelon Sherbet

Ingredients: 5 Cup(s) Watermelon; seeded & cubed 3/4 Cup(s) Non-fat egg substitute (equivalent to 2 eggs) 1 Tablespoon(s) Evaporated skim milk;chilled 1 Envelope unflavored geletin 1/4 Cup(s) Blackberries for garnish 12 Ounce(s) Evaporated skimmed milk Directions: Combine first 3 ingredients; cover and chill 30 minutes. Place watermelon mixture in container of an electric blender or food processor. Top with cover, and process until smooth; set aside. Sprinkle gelatin over water in a small sauxepan; let stand 1 minute. Cook over medium heat, stirring until gelatine dissolves; remove from heat. Combine watermelon mixture, gelatin and milk. Pour into freezer container of a 5-quart hand-turned or electric freezer. Freeze mixture according to manufactuer's instructions.
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Spread a layer of each sherbet over whipped cream mixtur Chilled puree of beet and watermelon HEAT THE OIL IN A STOCK POT over low heat, add the onions and cook slowly, stirring, about 7 minutes. Add the beets and continue to cook slowly, covered, until most of their water has been released and they have fallen apart, about 35 minutes. Sti Angoor ka sherbet Wash grapes and crush them thoroughly. Pour in water. Mix well. Strain through a sieve. Add all the seasonings. Mix well. Chill. Serve, garnished with mint leaves. MAKES: 6 large glasses SOURCE: _Rotis and Naans of India_ by Purobi Babbar, Orange sherbet Combine 1 1/4 cups sugar and gelatin in a medium-sized saucepan; stir in water and orange rind. Heat, stirring often, until mixture comes to boiling; lower heat; simmer 5 minutes. Remove saucepan from from heat; stir in frozen orange juice until thawed. S Diabetic orange sherbet Mix together orange juice, lemon juice and saccharin tablets. Churn freeze. Makes 1/2 gallon. (Churn-freeze: The ice cream or sherbet mix is continuously stirred by mechanical apparatus while freezing.) Diabetic fresh strawberry sherbet Wash and stem berries. In a blender or food processor combine concentrate, water and lemon juice. Add half the berries. Cover and blend till smooth. Add remaining berries and continue blending till smooth. Put in freezer container and freeze. Tea sherbet Place iced tea mix in large nonmetal bowl. Add milk; stir until iced tea mix is completely dissolved. Add whipped topping; stir with wire whisk until well blended. Spoon into 13x9 baking dish. Freeze 3 hours or until firm. Remove from freezer about 20 mi Mama's rhubarb and strawberry sherbet Wash berries, hull and mash. Press rhubarb through seive, add remianing ingredients, pour into freezing tray of refrigerator and freeze without stirring until firm. When ready to serve, scrape up thin layers of the mixture with an inverted spoo Ricotta cheese and watermelon Combine cheese, lemon rind, jui ce, salt and pepper in a bowl. Mix well using a fork. Remove some of the seeds from the watermelon and roast in moderate oven 180~C for 7-8 minutes. Allow to cool. Arrange watermelon slices on plates and add ricotta cheese Shellfish watermelon ceviche Cut peel and white pith from orange with a sharp paring knife, then cut segments free from membranes. Chop enough segments to measure 1/4 cup. Stir together chopped orange, orange juice, lime juice, watermelon, ginger, onion, jalapeo (to taste), and salt Frozen lemon sherbet Whip the cream until it forms soft peaks. Add the lemon zest and juice, sugar, and milk and mix until evenly blended. Pour the mixture into a shallow freezer container, cover, and freeze for at least 6 hours, until firm. Cut the mixture into chu Lo cal lemon sherbet Combine all ingresients in a large bowl and beat well. Receipe can be frozen in an ice cream maker or by dividing into 2 freezer trays and freeze until mushy. Pour into a large bowl and beat well. Repack into a container and freze until firm. Crisp pickled watermelon rind Peel and remove all the green and pink portions from the rind of a large watermelon. Cut the rind into cubes or slices and measure 4 quarts. Drop the rind into a kettle of boiling water, boil for 5 minutes, and drain. Cool. Dissolve 4 T Slaked lime (ob Creamy cranberry sherbet Combine water, 1 cup of the cranberry juice cocktail, cranberries and gelatin in a small saucepan. Stir to mix slightly. Allow to rest for 5 minutes or until gelatin softens. Cook and stir over medium heat until cranberries have completely &q Razzle dazzle raspberry sherbet Beat egg whites until stiff, but not dry. Gradually beat in sugar, then milk, half and half, raspberries, lemon juice. Cover, refrigerate 30 minutes. Freeze as directed. Makes 2 quarts. Orange crush sherbet Combine sweetened condensed milk, orange soda and pineapple in bowl; mix well. Chill overnight. Pour into ice cream freezer container. Freeze according to manufacturer's instructions. Yield: 16 servings. Blackberry buttermilk sherbet SOURCE: Diabetic Sweet Tooth Cookbook by Mary Jane Finsand, copyright 1993, ISBN #0-8069-8530-5. MM format by Ursula R. Taylor. Slightly thaw blackberries. Transfer to a food processor or blender and process to puree. Set aside. Separat Sherbet refresher Mardi Gras. Spoon 2 scoops sherbet into each individual compote. Sprinkle blueberries over sherbet. Spoon 2 tablespoons carbonated beverage over each serving. Serve immediately. Yield: 6 servings. Watermelon ice drink Seed, and coarsely chop the watermelon in a bowl, and save all the juices. Drop into a blender with crushed ice. Blend until crushed. Pour into 2 tall glasses. Garnish with rose geranium leaves, if you wish and serve immediately with long spoon Blueberry sherbet SOURCE: From your Ice Cream Maker by Colleen and Bob Simmons, copyright 1994, ISBN #1-55867-105-6. MM format by Ursula R. Taylor. Combine blueberries, milk, corn syrup and lime juice in a blender or food processor. Process until smooth. Grandmother's watermelon rind preserves The texture of these preserves is firm and thick and the taste redolent with spices. Underripe melons are a good choice for this recipe because the rinds are particularly firm. Skin the rind and scrape it clean of any red flesh. Cut the rind into