Ingredients
6 ounces fresh blueberries
6 ounces plums, pitted and chopped
2 1/4 cups sugar
6 ounces seedless watermelon, peeled and chopped
3 3/4 cups plain low-fat (2 percent) Greek yogurt
10 whole-wheat biscuit crackers, such as Carr’s, ground to crumbs in a food processor (about 3 ounces)
Preparation
Place blueberries and plums in 2 separate saucepans; add 3/4 cup sugar to each. Cook over medium heat, stirring, until juices are released and sugar melts, 4 to 8 minutes. Increase heat and bring to a boil; cook until fruit breaks down and softens, 3 to 4 minutes more. Pass each fruit mixture through a fine sieve into a separate bowl, pressing on solids to remove as much liquid as possible. Let cool completely. Meanwhile, puree watermelon with remaining 3/4 cup sugar in a food processor, then pass through sieve into a bowl, again pressing on solids to remove liquid.
Whisk 1 1/4 cups yogurt into each puree; refrigerate until ready to use. Line 3 mini (3-by-5 1/2-inch) loaf pans or 1 standard (5-by-10- inch) loaf pan with parchment. Transfer watermelon mixture to an ice cream maker; freeze according to manufacturer’s directions. Spread evenly in prepared pan(s). Sprinkle with crumbs: 1 scant tablespoon for mini pans, 2 to 3 tablespoons for standard. Freeze until set, about 45 minutes. Repeat with plum and then blueberry mixture, layering one on top of the other; omit crumbs from final layer. Freeze until firm, at least 3 hours and up to 3 days.
Run a knife around edges and unmold loaf. Cut into 3/4-inch-thick slices and serve.
