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.

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Oxmoor House

Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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).

Source

All-New Complete Step-by-Step Diabetic

Nutrition Facts

93 calories; calories from fat 0%; fat 0.5g; saturated fat 0.2g; mono fat 0g; poly fat 0g; protein 5.1g; carbohydrates 18.9g; fiber 1.3g; cholesterol 1mg; iron 0mg; sodium 50mg; calcium 0mg.
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