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Blueberries thrive in acidic, boggy soil and are native to North America. The Americans have several names for the fruit, including hurtleberry, bilberry and whortleberry. Native Americans found blueberries extremely versatile - they developed the practice of drying them in the sun and using them to flavour cakes; they also pounded them and added them to meat dishes and soups. Did you know ?

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Low Fat Watermelon Yogurt

Low Fat Watermelon Yogurt RecipesYield: 8 servings
Total Time: 1 hour (using an ice cream maker)
Preparation Time: 20 minutes
Make Ahead Tip: If frozen longer than 2 hours, break into chunks and puree in a food processor until smooth before serving.

Recipe Ingredients:
1/4 cup water
1/4 cup sugar
4 cups diced seedless watermelon, (about 3 pounds with the rind)
1 cup low-fat vanilla yogurt
1 tablespoon lime juice

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.

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.

Recipe Nutrition:
Per serving: 74 calories; 1 g fat (0 g saturated fat, 0 g mono unsaturated fat); 2 mg cholesterol; 16 g carbohydrates; 2 g protein; 0 g fiber; 21 mg sodium; 155 mg potassium
1 Carbohydrate Servings
Exchanges: 1 fruit

Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. Eating Well cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.

Gluten-Free Disclaimer: We have verified that these recipes do not include the following gluten-containing ingredients: wheat (all varieties, including spelt and kamut, wheat germ or bran and other forms of wheat protein), rye, barley (in all forms, including malt, malt flavoring, malt vinegar and malt extract), oats, triticale or beer/ale. However, many processed foods, such as broths, soy sauce and other condiments, may contain hidden sources of gluten. If a recipe calls for a packaged (e.g., canned) ingredient, we recommend that you carefully read the label to be sure it does not contain a hidden source of gluten.

Prepaired by Low Fat Dessert Recipes, Source By recipe.kaiser-permanente.org

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