Description
This dessert from the American Kidney Fund is a great kidney-friendly summer treat!
Ingredients
Instructions
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Blend all ingredients in a blender and transfer to empty ice cube trays or a shallow baking dish.
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Place in the freezer for three hours or until hardened.
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Return the frozen watermelon to the blender.
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Blend until a creamy consistency is reached.
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Place mixture in a lidded container and return to the freezer to firm up for about 25 minutes or until desired consistency.
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Serve as ice cream with desired toppings.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 178kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 7g35%
- Sodium 36mg2%
- Potassium 427mg13%
- Total Carbohydrate 28g10%
- Dietary Fiber 2g8%
- Sugars 19g
- Protein 2g4%
- Calcium 18 mg
- Phosphorus 62 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.