1/4 cup water
1/4 cup sugar
4 cups diced, seedless watermelon
1 cup low-fat vanilla yogurt
1 tbs lime juice
Combine water and sugar in a small saucepan. Cook, stirring, over high heat until the sugar is dissolved. Transfer to a glass measuring cup and let cool slightly. Puree watermelon in a food processor or blender, in 2 batches, pulsing until smooth. Transfer to a large bowl. Whisk in the cooled sugar syrup, yogurt and lime juice until combined. Pour the mixture through a fine-mesh sieve into another large bowl, whisking to release all juice. Discard pulp. Pour the extracted juices into an ice cream maker and freeze OR pour into a shallow metal pan and freeze until solid, about 6 hrs. Remove from freezer to defrost slightly, 5 minutes. Break into small chunks and process in a food processor, in batches, until smooth and creamy. Serve immediately or transfer to a storage container and freeze for up to 2 hours.
Inspired by creamy watermelon sorbet, this light and refreshing dessert captures the essence of summer. From EatingWell.com