Fat-free Watermelon Sherbet

2 cups cubed, seeded watermelon

1/2 cup sugar

1 envelope unflavored gelatin

1/3 cup cranberry juice cocktail

Place watermelon cubes in a blender container or food processor bowl. Cover and blend or process until smooth. (There should be 3 cups of the mixture.) Stir in sugar.

In a small saucepan combine gelatin and cranberry juice cocktail. Let stand for 5 minutes. Stir mixture over low heat until gelatin is dissolved. Stir the gelatin mixture into the melon mixture.

Pour into an 8x8x2-inch baking pan. Cover and freeze for 2 hours or until firm.

Break up frozen mixture and place in a chilled mixer bowl. Beat with an electric mixer on medium to high speed or until mixture is fluffy. Return to pan. Cover and freeze for 6 hours or until firm.

Makes 8 (1/2-cup) servings

Make ahead directions: Pack in airtight freezer container; seal, label, and freeze up to 1 month.