1 ½ cups assorted chopped fruit (such as peeled peaches, nectarines, pears, and/or green grapes)
⅓ cup crumbled feta cheese
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.
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.
Top with feta and mint leaves before serving. Makes 9 servings.
*Process 6 cups cubed watermelon (about 3 1/2 pounds whole watermelon) in a food processor; strain to remove seeds and pulp.
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.
5 cups fresh corn kernels (cut from 10 ears), cobs halved and reserved
4 cups reduced-sodium chicken broth
1/2 teaspoon salt
One 7-ounce carton plain whole milk Greek yogurt
1 tablespoon olive oil
1/4 cup panko
1/4 cup crumbled feta cheese
1 tablespoon chopped dill weed
1 teaspoon lemon zest
For soup: In a 4- to 5-qt. pot melt butter over medium heat. Add onion and garlic. Cook and stir 3 to 4 minutes or until softened. Add 4 cups corn kernels; cook 1 minute. Add reserved cobs and the chicken broth. Bring to boiling; reduce heat. Simmer, covered, 25 minutes.
Remove from heat. Cool 20 minutes. Discard cobs. Using an immersion blender, blend until smooth. Strain through a fine- mesh sieve into a bowl, pressing solids. Discard solids. Stir in salt. Chill, covered, at least 4 hours. Whisk yogurt into soup until smooth.
For topper: In a large skillet heat olive oil over medium heat. Add remaining 1 cup corn and the panko; cook 2 to 3 minutes or until browned. Top soup with corn-panko mixture, feta, dill, and zest.
Per Serving: 340 calories, (6 g saturated fat, 1 g polyunsaturated fat, 5 g monounsaturated fat), 23 mg cholesterol, 991 mg sodium, 46 g carbohydrates, 5 g fiber, 17 g sugar, 16 g protein.
In a medium bowl combine all ingredients except pita bread rounds. Shape into eight 1/2-inch thick patties; place on a foil-lined baking sheet. Broil 4 inches from heat 6 to 9 minutes or until done (an instant-read thermometer inserted horizontally into patties registers 165 degrees F), turning once. Place 2 patties on each pita; top with Watermelon-Feta Salad. If desired, sprinkle with mint leaves. Fold over to eat.
Yield: 1 -1/3cups
1 cup chopped seedless watermelon
1/4 c. crumbed feta cheese (1 oz.)
2 Tbsp. finely chopped red onion
1 Tbsp. snipped fresh mint
1 Tbsp. lemon juice
1 tsp. olive oil
In a small bowl combine watermelon, cheese, onion, mint, lemon juice and oil. Toss gently to coat.