Happy Wednesday friends! Just in time for your 4th of July holiday gathering, it doesn’t get any easier than this No Churn Watermelon Sorbet! This two ingredient sorbet recipe is a light and refreshing frozen treat that comes together with just fruit and yogurt. Perfect for dessert or a healthy afternoon snack!
But first, let’s take a quick peek at some of my favorite eats from last week!
Life begins after coffee and this hearty breakfast! Asparagus and mushroom omelet served up with a chocolate chip Know Foods waffle. To promote a healthy gut and skin, I always add a scoop of Further Food collagen to my morning coffee!
I finally tried my friends Sara’s coconut flour pizza recipe! Gluten free, grain free and yes, soy free! My pizza was topped with sautéed spinach, Al Fresco chicken bacon, tomato paste and goat cheese. SO GOOD and very filling!
I enjoyed my last Elli Quark Mint Chocolate last week! This flavor reminds me of an Andes mint candy. The texture is perfectly smooth and fluffy and it has a luscious pale mint green color. Seriously good – refreshing and richly satisfying in the same bite. Until we meet again sweet friend!
This is the Big Tuna Roll front Bento Box in Wilmington. Spicy tuna and asparagus with sesame seeds topped with avocado and more tuna! If you’re ever in the area, they have some of the best sushi around!
Super creamy, this No Churn Watermelon Sorbet is a delicious treat to enjoy on a hot summer day!
I’m sort of a no churn ice cream kick lately! If you recall, I posted this recipe for ice cream a few weeks ago. Insanely delicious and ridiculously easy to make, this watermelon sorbet will very well be your next favorite summer addiction. It takes but ten minutes of prep time and no churn or ice cream maker needed. Really, the only difficult part of making your own sorbet at home is waiting for the delicious concoction to freeze! Before you know it, it’s ready to scoop and enjoy!
- 3 cups cubed watermelon
- ½ cup low fat or non fat plain greek yogurt(substitute vanilla if you prefer)
- Place your cubed watermelon onto a parchment paper lined tray and place in the freezer for at least 4 hours or overnight.
- Add half of the frozen watermelon cubes to a large food processor.
- Process until the watermelon breaks down and becomes grainy.
- Stop the food processor and add half of the yogurt.
- Process until the mixture becomes smooth and creamy, scraping down the sides of the bowl as necessary.
- Scoop the sherbet into a separate container and repeat steps with the remaining ingredients.
- Serve immediately if you prefer a soft serve consistency or scoop into a freezer safe container and freeze for 1-2 hours.
- If serving the next day,place the container of frozen sorbet in the refrigerator to slowly soften for 2-3 hours before serving to allow it to become scoopable.
That’s it for this week’s roundup! See you back here on Friday!