Recipe: Blueberry Watermelon Freeze
Focused on Health - May 2012
Looking for a treat to beat the heat? Whip up this recipe for blueberry watermelon freezes. It’s the perfect cool, cancer-fighting snack.
Blueberries are packed with vitamins C and K, manganese and dietary fiber. And, that means more protection against colorectal cancer and possibly mouth, esophagus, lung and stomach cancers.
1 cup of 3/4-inch cubed seedless red watermelon, frozen*
3/4 cup frozen blueberries
2 tsp. finely-chopped fresh ginger
1/4 cup apple juice concentrate
1 tbsp. lime juice
1/4 cup water
Fresh mint, for garnish, optional
In a blender, combine the frozen watermelon, blueberries, ginger, apple juice concentrate and lime juice. Add 1/4 cup of water. Blend until icy and fine-textured, stopping to scrap down the sides of the blender two or three times. Pour it into a wide glass, garnish with mint and serve, accompanied by a spoon.
* Use a re-sealable plastic bag to freeze peeled, cut-up watermelon.
Yield: 1 serving
Each serving provides:
Total fat: less than 1 gram
Saturated fat: 0 grams
Carbohydrates: 53 grams
Protein: 3 grams
Dietary fiber: 4 grams
Sodium: 20 milligrams
Current Issue - December 2013
Content - May 2012
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