WATERMELON SHERBET, 1 QUART

Watermelon Sherbet

4 cups diced seeded watermelon
1/2 cup granulated sugar
3 tablespoons lemon juice
1 envelope unflavored gelatin
1/4 cup cold water
1 cup skim milk

Combine watermelon, sugar and lemon juice; refrigerate 30 minutes.

Spoon half of mixture into blender container; process until smooth. Repeat with remaining watermelon mixture.

Combine gelatin and cold water in a small saucepan; cook over low heat, stirring constantly, until gelatin is dissolved. Gradually add dissolved gelatin to watermelon mixture, stirring well. Add milk and pour into freezer can of a 1 gallon electric freezer. Freeze according to directions.

Makes 1 quart, about 82 calories per 1/2 cup serving.