4 c. watermelon chunks
1/3 pkg. frozen or fresh raspberries
1/3 c. heavy cream or plain yogurt

Place cubed watermelon in a plastic bag and freeze solid. In a blender place 1/2 of the watermelon chunks; add the raspberries. Blend until almost smooth then add the cream or yogurt, stopping several times to scrape sides. You can store in the freezer up to 30 minutes before serving.