4 c. seeded and cubed watermelon
1/4 c. plus 2 tbsp. sugar
1/4 c. instant nonfat dry milk powder
2 c. skim milk
2 tsp. vanilla extract
Watermelon wedges (optional)

Place watermelon in container of an electric blender or food processor; top with cover, and process until smooth. Strain puree, reserving juice; discard pulp.

Combine watermelon juice, sugar and next 3 ingredients; stir well. Pour mixture into freezer can of a 2 quart hand-turned or electric freezer. Freeze according to manufacturer's instructions. Scoop sherbet into individual dessert compotes. Garnish with watermelon wedges, if desired. Serve immediately. Yield: 5 cups (80 calories per 1/2 cup serving).