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    Raising Fit Kids: Healthy Nurtition, Exercise, and Weight

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    Watermelon-Yogurt Ice

    WebMD Recipe from

    Watermelon-Yogurt Ice

    Inspired by creamy watermelon sherbet, our light and refreshing dessert captures the essence of summer.

    This Recipe Is:
    Prep: 20 minutes | Total Time: 1 hour (using an ice cream maker)
    • 1/4   cup
    • 1/4   cup
    • 4   cups
      diced seedless watermelon, (about 3 pounds with the rind)
    • 1   cup
      low-fat vanilla yogurt
    • 1   tablespoon
      lime juice
    1. Combine water and sugar in a small saucepan. Cook, stirring, over high heat until the sugar is dissolved. Transfer to a glass measuring cup and let cool slightly.
    2. Puree watermelon in a food processor or blender, in 2 batches, pulsing until smooth. Transfer to a large bowl. Whisk in the cooled sugar syrup, yogurt and lime juice until combined. Pour the mixture through a fine-mesh sieve into another large bowl, whisking to release all juice. Discard pulp. Pour the extracted juices into an ice cream maker and freeze according to manufacturer’s directions. (Alternatively, pour into a shallow metal pan and freeze until solid, about 6 hours or overnight. Remove from freezer to defrost slightly, 5 minutes. Break into small chunks and process in a food processor, in batches, until smooth and creamy.) Serve immediately or transfer to a storage container and freeze for up to 2 hours.


    Nutritional Information

    Makes: 8 servings, 1/2 cup each
    • Calories74
    • Fat0 g
      • Saturated fat0 g
    • Cholesterol2 mg
    • Carbohydrates16 g
      • Dietary fiber0 g
    • Protein2 g
    • Sodium21 mg
    * Nutritional Guidelines based on the USDA's MyPlate Standards.


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