Makes 12 servings
|4||cups diced seedless watermelon (1-inch cubes)|
|1/4||cup strawberry fruit spread|
|2||cups nonfat vanilla frozen yogurt|
|2||tablespoons mini chocolate chips, divided|
- Place 2 cups watermelon and fruit spread in blender; cover, and pulse on low until smooth. Add remaining watermelon; cover, and again pulse until smooth. Add yogurt, 1 cup at a time, pulsing until smooth after each addition.
- Pour mixture into medium loaf pan (8X4 inches) and freeze 2 hours or until mixture begins to harden around the edge of the pan. Stir well until mixture is smooth and slushy. Evenly stir in 1-1/2 tablespoons chocolate chips. Smooth out top of mixture with the back of a spoon. Sprinkle evenly with remaining chocolate chips. Cover the pan with foil and return to the freezer until solid, 6 hours or overnight.
- To serve, place the pan is warm water briefly; invert onto cutting board. Let stand 5 minutes on the cutting board to soften slightly. Cut loaf into slices. Serve immediately.
- Wrap leftover slices individually in plastic wrap and place upright in a clean loaf pan. Store in freezer.
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