Watermelon-Berry Slush - cooking recipe

Ingredients

4 c. cubed, seeded watermelon
1 (10 oz.) pkg. frozen raspberries, unthawed
1 (12 oz.) bottle sparkling mineral water

Preparation

Place a single layer of watermelon in a shallow pan.
Freeze until firm.
Remove watermelon from freezer and let stand 5 minutes.
Drop watermelon through food chute of food processor of blender.
Add frozen chunks of raspberries alternately with mineral water, processing until smooth.
Yields 5 1/2 cups (31 calories per 1/2-cup serving).
Contains 0.6 g protein, 0.4 g fat, 7.1 g.
carbohydrate, 0 mg cholesterol, 1 mg sodium and 15 mg calcium.