Ingredients

8 cups watermelon -- chopped and seeded , 1 1/2 tablespoons lime juice , 1 cup light honey , 1/2 teaspoon ground cardamom , 1/2 package unflavored gelatin , 1/2 cup nonfat plain yogurt , 12 mint leaves

Method

1. Place watermelon and lime juice in a blender and puree. Set a colander or sieve over a large bowl and pour pureed watermelon through sieve, separating juice from pulp. Place juice, honey, cardamom, and gelatin in a large saucepan over medium-high heat. Cook just to boiling point, then remove from heat. Let cool. Pour into a shallow pan or ice cube tray and freeze to slush point (about 1-1/2 hours). , 2. Whisk yogurt into watermelon slush, then return to freezer. Allow to freeze solid (about 2 hours). Stir every hour to break up ice crystals. , 3. To serve, cut sherbet into large chunks and puree very briefly in a blender or food processor. Spoon into dessert glasses, garnish with mint leaf, and serve.