andle.
2. Place cookies in food processor; pulse until
te: this is an adopted recipe, and needs a bit of
efore stacking.
-Make Your Watermelon Simple Syrup-.
Place your
nough to handle.
Place cookies in food processor; pulse until
nformation: CALORIES (per 1/4 recipe) 360kcal; FAT 18g; CHOL 75mg
br>After piping all the cookies, allow the shells to rest
Mix the sugar, lime zest and juice in a large bowl. Cut the melon into slices, take off the skin and dice the flesh, discarding the seeds. Add to the lime syrup along with the whole mint leaves. Chill for about 5 hours.
Spoon the melon salad into 4 dessert bowls. Mix the yogurt and vanilla and put a spoonful into each bowl.
Sprinkle with crushed biscotti cookies and decorate with mint and lime slices. Serve with a few biscotti on the side.
-inch chunks. Place diced watermelon in a blender or food
coa powder. As with all cookies, it's the taste
iquid and proceed with the recipe as directed. The amount of
For the watermelon juice: Chop a watermelon into chunks, cutting off the
220 degrees C).
Place watermelon rind in a saucepan and
ne cup of the chopped watermelon and blend it to make
Chop the watermelon.
Dice cucumbers.
Blend the watermelon.
Strain through a nylon mesh sieve to remove seeds.
Add diced cucumber.
Chill well until ready to serve.
Pour chilled soup into cocktail glasses or glass bowls.
Crumble feta cheese on top.
Garnish with mint leaves.
Bon Appetit!
r bullet puree watermelon in batches.
Transfer watermelon puree to a
Place watermelon in a single layer on a baking sheet. Freeze 4 hours or until firm.
Coat rims of cocktail glasses with lime juice; dip in sugar.
Process frozen watermelon, tequila, and next 4 ingredients in a blender until slushy. Pour into glasses. Garnish, if desired.
*Note for kid-friendly recipe: 1/2 cup orange or apple juice may be substituted for tequila.
o perfectly shaped cut-out cookies/ The cookies won't\"spread\" as
Prepare watermelon juice by scooping the meat
Blend watermelon in the blender until juicy; pour through strainer to keep missed seeds out.
Blend in other ingredients and churn according to your churn instructions.
Makes a little over 1 quart.
(I triple the recipe to fill my 4-quart churn.)
f using Irresistable Peanut Butter Cookies recipe bake at 375 degrees.