WATERMELON SORBET
I'm posting this in answer to a request. I haven't made it myself. It was on a site called The Ice Cream Parlor. An ice cream maker is necessary. Times do not include chilling or freezing, and are guesses.
Provided by mianbao
Categories Frozen Desserts
Time 25m
Yield 4 cups, or so, I think
Number Of Ingredients 4
Steps:
- Cook the sugar, water and lemon juice together, stirring occasionally until the sugar is dissolved.
- Remove from heat and chill.
- Cut up the watermelon and remove all seeds.
- Puree in a blender or food processor.
- Stir into chilled syrup.
- Freeze in an ice-cream maker according to the manufacturer's instructions.
- Pack into an airtight container and store in the freezer.
WW WATERMELON SORBET (5 POINTS)
Make and share this Ww Watermelon Sorbet (5 Points) recipe from Food.com.
Provided by Redsie
Categories Low Protein
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cook the water, sugar and lemon juice together, stirring occasionally, until the sugar is dissolved.
- Remove from the heat and chill.
- Cut up the watermelon and remove all the seeds.
- Puree the watermelon in a blender or food processor.
- Stir into the chilled syrup.
- Freeze in an ice cream maker according to the manufacturer's instructions.
- Pack into an airtight container and store in the freezer until ready to serve.
Nutrition Facts : Calories 231.5, Fat 0.2, Sodium 1.9, Carbohydrate 59.9, Fiber 0.5, Sugar 57.4, Protein 0.8
CHICKEN WITH PINEAPPLE SAUCE (WW 5 POINTS)
Make and share this Chicken With Pineapple Sauce (Ww 5 Points) recipe from Food.com.
Provided by Redsie
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan, combine brown sugar and cornstarch.
- Stir in pineapple, soy sauce, garlic salt and ginger.
- Cook and stir over low heat until thickened.
- Place chicken in a greased 9 inch square baking dish.
- Pour half of the sauce over chicken.
- Bake, uncovered, at 350F for 15 minutes.
- Baste, bake 15 minutes longer or until chicken juices run clear, basting several times with the remaining sauce.
Nutrition Facts : Calories 220.8, Fat 8.1, SaturatedFat 2.3, Cholesterol 55.7, Sodium 1063, Carbohydrate 16.5, Fiber 0.5, Sugar 13.2, Protein 20.3
WW MUSTARD BAKED CHICKEN- 5 POINTS
Before WW,the fat version of this was one of our family favorites. I've done some tweaking and come up with a chicken dish that is very near to it's FAT cousin and only 5 points. (update 4/21/09) When I first posted this recipe, I figured it to be 2 points, but have since learned it's 5 points, sorry for the error.
Provided by BakinBaby
Categories Chicken Breast
Time 27m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Spray 9x11 pan with cooking spray.
- Combine Sour Cream, Evaporated Milk and mustards in a medium sized bowl.
- Season chicken with salt free seasoning and seasoned salt; dip chicken pieces in cream mixture.
- Roll in cornflake crumbs.
- Place chicken pieces in coated pan and sprinkle with thyme leaves, and drizzle with olive oil.
- Bake for 15-20 minutes until juices run clear.
Nutrition Facts : Calories 93, Fat 2.8, SaturatedFat 0.5, Cholesterol 2.8, Sodium 164.2, Carbohydrate 14.1, Fiber 0.4, Sugar 5, Protein 3.5
WATERMELON SORBET
This refreshing guilt-free sorbet is perfect for a hot summers day. I found it fairly easy to make for one of my first attempts at a sorbet because it only requires you to break up the mixture twice instead of up to four times like in most other sorbet recipes. You can REALLY taste the watermelon in this delicious icy treat! Can also be made vegan by emitting egg whites but it will just be a little trickier to scoop.
Provided by Brittney_B
Categories Frozen Desserts
Time 15h45m
Yield 1 1/2 Litres, 10 serving(s)
Number Of Ingredients 5
Steps:
- Combine the water and sugar in a small saucepan and stir over low heat for 5 minutes or until sugar completely dissolves. Increase the heat to high and bring to the boil. Boil for 5 minutes. Set aside for 30 minutes to cool.
- Meanwhile, place watermelon flesh in a blender (or food processer) and blend until pureed. Strain the puree through a fine sieve into a jug, pressing with the back of a spoon to extract as much liquid as possible (you should have about 600ml of watermelon juice).
- Add sugar syrup to the watermelon juice and stir until well combined. Pour into an airtight container, cover and place in the freezer for 5 hours or until almost set.
- Roughly break up the sorbet with a metal fork and transfer to the bowl of a food processor. Process briefly until sorbet is smooth and has a soft, icy texture. Return sorbet to the container and place in the freezer for a further 5 hours or until firm.
- Remove from the freezer and repeat step 4.
- Repeat step 4 again this time adding the egg whites to the bowl of the food processer and processing until the sorbet is smooth and turns a paler colour. Return the sorbet to the container you intend to store it in and place in the freezer until firm.
- To serve scoop into serving bowls or waffle cones and serve immediately.
Nutrition Facts : Calories 104.8, Fat 0.1, Sodium 12.7, Carbohydrate 26.1, Fiber 0.3, Sugar 25, Protein 1.2
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