Instructions: Place watermelon in processor, cover and blend until smooth.

Should produce 3 cups.

In a small saucepan combine gelatin and cranberry juice cocktail.

let stand for 5 minutes. Stir mixture over low heat until gelatin is dissolved.

Stir the gelatine mixture into the melon mixture then pour into an 8x8x2 inch baking pan.

Cover and freeze for 2 hours or until firm.

Break up frozen mixture & place in mixer bowl. Beat with an electric mixture until fluffy.

Return to pan. Cover & freeze for 6 hours or until firm.

Makes 8 - 1/2 servings 83 calories/0 G fat.

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