Oxmoor House

Cantaloupe Sherbet

Cantaloupe Sherbet RecipePhoto: Oxmoor House

Ingredients

  • 1 large ripe cantaloupe, peeled and finely chopped (about 5 cups)
  • 1/3 cup "measures-like-sugar" calorie-free sweetener
  • 2 tablespoons lemon juice
  • 2 teaspoons unflavored gelatin
  • 1/4 cup cold water
  • 1 (8-ounce) carton vanilla fat-free yogurt sweetened with aspartame
  • Cantaloupe wedge (optional)

Preparation

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

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.

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

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

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

Print

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

  • Yield: 5 servings (serving size: 1 cup)

Nutritional Information

Calories per serving:93
Calories from fat:0.0%
Fat per serving:0.5g
Saturated fat per serving:0.2g
Monounsaturated fat per serving:0.0g
Polyunsaturated fat per serving:0.0g
Protein per serving:5.1g
Carbohydrates per serving:18.9g
Fiber per serving:1.3g
Cholesterol per serving:1mg
Iron per serving:0.0mg
Sodium per serving:50mg
Calcium per serving:0.0mg

Good to Know

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.

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