2 1/2 cups watermelon, seeded and diced
1 envelope unflavored gelatine
1 cup granulated sugar
1 tablespoon lemon juice
1 cup whipping cream, whipped

Place watermelon in container of electric blender, and process until smooth. Reserve 2 1/4 cups puree, discarding any remaining puree.

Combine gelatine and 1/4 cup watermelon puree. Bring remaining watermelon puree to a boil in a small saucepan. Remove from heat; add gelatine mixture, and stir until gelatine dissolves. Stir in sugar and lemon juice, and chill mixture until consistency of unbeaten egg white.

Fold whipped cream into chilled watermelon mixture. Spoon into a lightly oiled 6-cup mold. Cover and freeze 8 hours or until firm; unmold onto serving plate.

Yield: 10 servings.

Per Serving: 205 Calories; 9g Fat (38.2% calories from fat); 1g Protein; 31g Carbohydrate; trace Dietary Fiber; 33mg Cholesterol; 32mg Sodium

Exchanges: 0 Fruit; 0 Non-Fat Milk; 2 Fat; 2 Other Carbohydrates