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Watermelon Freeze



– 1 7- to 8-pound seedless watermelon, rind removed, cut into rough 1-inch chunks (about 8 cups) – 1/2 cup Real California low-fat milk – 1/2 cup Real California plain low-fat yogurt – 1 teaspoon fresh lime juice – 4 to 5 fresh mint leaves (optional) – 1 to 2 teaspoons honey or simple syrup (optional)
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This easy and delicious treat is great for a hot summer day or post-workout recovery. Watermelon is a good source of hydration and citrulline, and provides some electrolytes for athletes.

Prep Time: 20 minutes, plus time for watermelon to freeze

Arrange watermelon in a single layer on a large rimmed baking sheet and freeze.

In a blender or the bowl of a food processor, combine frozen watermelon, milk, yogurt, lime juice, and mint and honey, if using. Blend on low or puree until smooth.

Serve as is or return mixture to the freezer for a firmer consistency. Makes about 12 1/2-cup servings.

Source: Jordan Mazur, MS, RD, Coordinator of Nutrition & Sports Dietitian for the San Francisco 49ers