Watermelon sherbet
Preparation time:
Recipe highlights Serves: 4
- Suitable to freeze
- Store in freezer (under -18°C)
- Gluten free
- Egg free
- Nut free
- Low salt
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Ingredients
- 1/3 cup icing sugar
3 cups watermelon flesh, chopped
1 cup blueberries
1 cup strawberries
2 cups reduced fat ice cream
Cooking method
-
1. Mix icing sugar with chopped watermelon. Puree and freeze.
2. Spoon into tall glasses alternating blueberries, strawberries and low fat ice cream.
Notes: Substitute any mixed fruit salad instead of the blueberries and strawberries.
Use egg free ice cream if you are preparing food for people with an allergy to egg.
Nutritional facts
Average quantity per Serving | Average quantity per 100g | |
Weight (g) | 271.35g | 100.00g |
Energy (kJ) | 742.25kJ | 273.54kJ |
Protein (g) | 4.22g | 1.55g |
Total fat (g) | 2.33g | 0.86g |
- Saturated fat (g) | 1.30g | 0.48g |
- Polyunsaturated fat (g) | 0.07g | 0.02g |
- Monounsaturated fat (g) | 0.52g | 0.19g |
Cholesterol (mg) | 6.50mg | 2.40mg |
Carbohydrate-available (g) | 33.34g | 12.29g |
CarbohydrateSE (g) | 33.34g | 12.29g |
- Sugars (g) | 33.09g | 12.19g |
Water (g) | 223.67g | 82.43g |
Dietary fibre (g) | 2.24g | 0.82g |
Thiamin (mg) | 0.05mg | 0.02mg |
Riboflavin (mg) | 0.24mg | 0.09mg |
Niacin (mg) | 0.75mg | 0.28mg |
Niacin equivalents (mg) | 1.66mg | 0.61mg |
Vitamin C (mg) | 32.15mg | 11.85mg |
Total folate (ug) | 15.27ug | 5.63ug |
Total vitamin A equivalents (ug) | 66.29ug | 24.43ug |
Retinol (ug) | 16.25ug | 5.99ug |
Beta carotene equivalents (ug) | 305.74ug | 112.67ug |
Sodium (mg) | 50.51mg | 18.62mg |
Potassium (mg) | 313.52mg | 115.54mg |
Magnesium (mg) | 19.34mg | 7.13mg |
Calcium (mg) | 109.33mg | 40.29mg |
Phosphorus (mg) | 100.00mg | 36.85mg |
Iron (mg) | 0.93mg | 0.34mg |
Zinc (mg) | 1.01mg | 0.37mg |
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This recipe was orginally published as:
Watermelon sherbet
Recipe publication date on: 08/09/2001
Last reviewed on: 14/11/2013