Watermelon Granita-Filled Lime Cups
These mini melon look-alikes will delight your guests!
Ingredients
12 pieces limes (reserves 2 tablespoons juice)
1 cup sugar
2 cups water
4 cups watermelon cubes
1/2 cup currants or raisins
1 piece crushed ice (optional)
Instructions
To make lime cups: Cut limes in half lengthwise; cut around pulp of each half with sharp knife, leaving peel intact. Scoop out pulp, using spoon to loosen pulp from peel, and reserve 2 tablespoons lime juice for granita. Set lime cups aside. Stir together sugar and water in s mall saucepan; heat to boiling. Cool slightly. Place watermelon in container of food processor; pulse to puree watermelon. Place colander over bowl; pour pureed watermelon into colander to strain out seeds, forcing watermelon through with back of spoon, if needed. Stir reserved lime juice and cooled sugar mixture into pureed watermelon. Pour into 13x9x2-inch pan; freeze until firm, about 4 hours. To serve, scrape frozen watermelon mixture with spoon to make granita. Stir in currants for seeds. Mound granita in lime cups; serve on bed of crushed ice.
Makes 12 servings. Per serving: 119 calories, 31g carbohydrates, 1g protein.
Stewed Okra and Tomatoes
YIELD: 4 servings (serving size: 1 cup)
COURSE: Side Dishes/Vegetables
Ingredients
1 teaspoon vegetable oil
1/2 cup chopped onion
4 cups okra pods, trimmed (about 1 pound)
1/2 cup water
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
Preparation
Heat oil in a medium saucepan over medium heat. Add onion; sauté 2 minutes. Add okra and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes.
Watermelon and Peaches Dessert
4 cups small watermelon cubes
2 peaches
2 lemons - juiced
1/8 cup raw or organic sugar
1/2 tsp ground cinnamon
2 cups vanilla yogurt
1 tbsp butter
1 cup slivered almonds
In saucepan over medium heat, melt butter and add almonds. Stir until almonds are toasted and golden. Remove almonds from pan to aluminum foil or heatproof plate to cool. Thinly slice the peaches and toss in a bowl with lemon juice. Add watermelon cubes to bowl with peaches and toss together. Mix together the sugar, cinnamon and yogurt and pour over watermelon and peaches. Sprinkle the almonds over the top. Serve immediately. Serves 6-8.
Watermelon Fantasy
1 watermelon
1 cantelope
2 bananas
1 cup pineapple
12 oz bottle of Lemon Lime soda
Cut watermelon lengthwise; scoop balls from center with melon scoop. Halve cantelope, remove seeds. Scoop balls from cantelope. Cut bananas into bite-size pieces. Drain pineapple chunks. Combine fruits in half the watermelon shell, toss lightly. Cover and chill until ready to serve. When ready to serve, pour lemon-lime soda over fruit mixture and serve immediately.
Watermelon "Fire and Ice" Salsa
3 cups seeded and chopped watermelon
1/2 cup green peppers
2 tbsp lime juice
1 tbsp chopped cilantro
1 tbsp chopped green onion
1-2 tbsp jalepeno peppers (2-3 medium)
1/2 tsp garlic salt
Combine all ingredients; mix well. Cover and refrigerate at least 1 hour. Makes 3 cups.
