Watermelon and strawberries unite for a refreshing end-of-summer treat! Although, it's something you can whip up simply, freeze, and enjoy anytime you'd like. This creamy sorbet-like treat has no added sugars and not a lot of fat, yet it's a creamy, sweet deal.
Equipment
- 1 ice cream maker optional
Ingredients
- 2 cups strawberries, medium whole
- 1 cup watermelon chunks
- 1 cup low fat, plain Greek yogurt I like strained varieties for dense consistency
- 1 1/2 tbsp Allulose or monk fruit sweetener If you prefer to use date puree, go with about 6 small, pitted dates + 1/3 cup of water and puree in blender until smooth.
- 1/2 tsp vanilla extra real vanilla (not imitation)
- 1/8 tsp sea salt optional
- 5 leaves basil, chopped finely for garnish
Instructions
- Place strawberries in blender, reserving 2 for garnish.
- Add watermelon, low fat Greek yogurt, sweetener, vanilla, and salt (if using). Blend until smooth.
- Transfer to an ice cream maker and "churn" until the consistency of a soft serve (about 15 minutes).
- Chopped remaining strawberries.
- Garnish with chopped strawberries and basil.