Low-Fat Minty Watermelon Cooler

6 cups. seeded watermelon, cut in 1-inch cubes (about 4 lbs. with rind)
1 cup loosely packed fresh mint leaves
1 cup boiling water
1/4 tsp. ground cinnamon
1/2 cup skim  milk
Watermelon balls on skewers, or watermelon wedges, tips dipped in finely
 minced mint (for garnish)

Prepare watermelon and spread on cookie sheet. Place in freezer
till frozen, 1-2 hours. Meanwhile, place mint leaves in a bowl and
pour boiling water over them. Cover and let steep 10 minutes. Drain
mint leaves and place reserved liquid in refrigerator to chill.
Discard leaves.

Place frozen watermelon cubes in blender with cool mint liquid,
cinnamon, and milk. Blend on highest speed till smooth, about 15
seconds. Serve in tall glasses garnished with skewered watermelon
balls or wedges.  Makes 6 servings.