Watermelon Slush —Elizabeth Montgomery of Allston, Massachusetts

Ingredients

• 1/4 cup lime juice
• 8 cups cubed seedless watermelon
• 1/4 cup sugar
• 2 cups diet lemon-lime soda, chilled

Directions

• In a blender, cover and process the lime juice, watermelon, and sugar in batches until smooth. Pour into a freezer-proof container. Cover and freeze for 30 minutes or until edges begin to freeze.
• Stir and return to freezer. Repeat every 20 minutes or until slushy, about 90 minutes. Spoon 3/4 cup into bowls or glasses; add 1/4 cup soda. Yield: 8 servings.

Nutritional Analysis: One serving (1 cup) equals 75 calories, 1 g fat (trace saturated fat), 0 cholesterol, 12 mg sodium, 18 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 fruit.

Originally published as Watermelon Slush in Light & Tasty June/July 2002, p29

Creamy Fruit Dip—Judith Reed of Kingsford, Michigan

• Prep: 15 min. + chilling
• Yield: 14 Servings

15 15

Ingredients

• 1 package (8 ounces) fat-free cream cheese
• 3/4 cup packed brown sugar
• 1 cup (8 ounces) Daisy Brand Light Sour Cream
• 2 teaspoons vanilla extract
• 1 teaspoon lemon extract
• 1/2 teaspoon ground cinnamon
• 1 cup cold 2% milk
• 1 package (3.4 ounces) instant vanilla pudding mix
• Assorted fresh fruit

Directions

• In a small bowl, beat the cream cheese and brown sugar until smooth. Beat in the sour cream, extracts and cinnamon until smooth. Add milk; mix well. Add pudding mix; beat on low speed for 2 minutes. Cover and refrigerate for at least 1 hour. Serve with fruit. Yield: about 3-1/2 cups.

Nutritional Analysis: One serving (1/4 cup) equals 118 calories, 2 g fat (2 g saturated fat), 8 mg cholesterol, 211 mg sodium, 21 g carbohydrate, trace fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch.

Originally published as Creamy Fruit Dip in Light & Tasty December/January 2003, p39