Watermelon Salad

Recipe by Better Homes & Garden™

Servings: 9

Ingredients:

  • 2 envelopes unflavored gelatin
  • 2 cups watermelon juice*
  • 1 ½ cups white grape juice
  • 1 teaspoon shredded lemon peel
  • 1 ½ cups assorted chopped fruit (such as peeled peaches, nectarines, pears, and/or green grapes)
  • ⅓ cup crumbled feta cheese
  • Mint leaves

 

Directions:

  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.

 

 

Tip:

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

 

 

Nutrition Facts:

Per Serving: 92 calories, (1 g saturated fat, 0 g polyunsaturated fat, 0 g monounsaturated fat), 5 mg cholesterol, 68 mg sodium, 18 g carbohydrates, 1 g fiber, 16 g sugar, 3 g protein.

 

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