Photo: Oxmoor House
Yield
5 servings (serving size: 1 cup)

This easy 5-ingredient melon sherbet is a great way to transform fresh cantaloupe into a low-sugar frozen dessert.

You probably won't find this sherbet flavor at any ice cream parlor. Try this vitamin-C rich canteloupe recipe and enjoy a guilt-free summer treat.

How to Make It

Step 1

Combine cantaloupe, sweetener, and lemon juice in a blender or food processor; process until smooth. Transfer mixture to a medium bowl.

Step 2

Sprinkle gelatin over cold water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves, about 4 minutes. Add to cantaloupe mixture, stirring well. Add yogurt, stirring until smooth.

Step 3

Pour mixture into an 8-inch square pan; freeze until almost firm.

Step 4

Transfer mixture to a large bowl; beat with a mixer at high speed until fluffy. Spoon mixture back into pan; freeze until firm.

Step 5

Scoop into 5 individual serving dishes to serve. Garnish each serving with a cantaloupe wedge, if desired (cantaloupe wedge not included in analysis).

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