This is another really great one from my Southern Living 1991 Annual recipe book. It is delicious, light and refreshing for these summer months. Don't be put off by the prep. time. It includes 8 hours of chilling!
Place watermelon in container of an electric blender, and process until smooth. Reserve 2 1/4 cups of puree, discarding any remaining puree.
Combine gelatin and 1/4 cup of watermelon puree. Bring remaining 2 cups puree to a boil in a small saucepan. Remove from heat; add gelatin 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 8-10 servings.
This recipe was originally from Mrs E. W. Hanley from Palm Harbor, Florida.
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