Watermelon Salad

By JenHall

haven't tried this yet

Ingredients

• 2 envelopes unflavored gelatin
• 2 cups watermelon juice*
• 1 1/2 cups white grape juice
• 1 teaspoon shredded lemon peel
• 1 1/2 cups assorted chopped fruit (such as peeled peaches, nectarines, pears, and/or green grapes)
• 1/3 cup crumbled feta cheese
• Mint leaves

Details

Servings 9
Adapted from bhg.com

Preparation

Step 1

1. in a medium saucepan sprinkle gelatin over watermelon juice. Allow to stand 5 minutes. Cook and stir until gelatin is dissolved. Stir in grape juice and lemon peel.

2. With a ladle or cup transfer half of the watermelon juice mixture to a 2-quart square baking dish. Cover and refrigerate about 1-1/2 hours, or until thickened to the texture of egg whites (keep remaining watermelon juice mixture at room temperature). Add fruit. Carefully spoon remaining watermelon juice over set mixture. Cover and refrigerate 1-1/2 hours more or until all layers are set.

3. Top with feta and mint leaves before serving. Makes 9 servings.

From the Test Kitchen* •Process 6 cups cubed watermelon (about 3 1/2 pounds whole watermelon) in a food processor; strain to remove seeds and pulp.


Nutrition Facts (Watermelon Salad) Servings Per Recipe 9,
cal. (kcal) 92,
Fat, total (g) 1,
chol. (mg) 5,
sat. fat (g) 1,
carb. (g) 18,
fiber (g) 1,
sugar (g) 16,
pro. (g) 3,
vit. A (IU) 729,
vit. C (mg) 22,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 1,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 8,
Cobalamin (Vit. B12) (µg) 0,
sodium (mg) 68,
Potassium (mg) 237,
calcium (mg) 40,
iron (mg) 0,
Percent Daily Values are based on a 2,000 calorie diet