Apparently scientists have developed a low-sugar variety of watermelon. The Diabetes Blog is on it:
The low-sugar watermelon is creating a big buzz in the news right now. The watermelon, developed by plant breeders at the US Department of Agriculture, contains less than half the sugar of regular melons. It may fit the bill perfectly for diabetics who crave a generous helping of that luscious summer treat. Brilliantly, beneficial concentrations of vitamin A, potassium and the antioxidant lycopene stay the same in the low-cal version. Don't rush to the local supermarket looking for it though: the seeds have only just become available to melon growers, so mature fruits has not yet hit the market.Watermelon is one of favorite fruits, in fact, for breakfast this morning I had a bowl full. If you like watermelon as much as me, why not give this recipe a try? Succumb to the melon:
5 cups seedless watermelonBlend watermelon and raisins in a blender, food processor, or VitaMix until they form a creamy liquid. Pour into paper cups and freeze for one hour only. Remove partially frozen treat from the freezer. Blend again, spoon the mixture back into the cups, and place back in the freezer until served.
1/2 cup raisins
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