Recipe by Paris D
NOTE: We tried this last night and it was so-so. Food.com won't let me remove it, so it will be here forever whether it's fabulous or not. Anyway... this is just fair warning. Prep time below does not include cutting up and freezing watermelon. This comes out pretty thick, so you could eat it from a bowl instead of drinking it if you'd like.
- 3 1⁄2 cups watermelon, cut into chunks and frozen
- 2 cups milk
- 2 1⁄2 tablespoons Splenda sugar substitute