cantaloupe sherbet, diabetic
This very easy melon sherbet is a great way to transform fresh cantaloupe or, any melon for that matter, into a low-sugar frozen dessert. If you have an ice cream maker go ahead and use that. It will come out smoother if you do.
prep time
15 Min
cook time
5 Min
method
Stove Top
yield
5 servings - serving size: 1 cup (times given do not include freezing as that can vary greatly
Ingredients
- 1 large ripe cantaloupe, peeled and finely chopped (about 5 cups)
- 1/3 cup splenda
- 2 tablespoons lemon juice
- 2 teaspoons unflavored gelatin
- 1/4 cup cold water
- 8 ounces vanilla fat-free yogurt (sweetened without sugar)
- - cantaloupe wedge (optional)
How To Make cantaloupe sherbet, diabetic
-
Step 1Combine cantaloupe, sweetener, and lemon juice in a blender or food processor; process until smooth. Transfer mixture to a medium bowl.
-
Step 2Sprinkle 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 3Pour mixture into an 8-inch square pan and freeze until almost firm.
-
Step 4Transfer mixture to a large bowl; beat with a mixer at high speed until fluffy. Spoon mixture back into pan; freeze until firm.
-
Step 5Scoop into 5 individual serving dishes to serve. Garnish each serving with a cantaloupe wedge, if desired (cantaloupe wedge not included in analysis).
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT
Just A Pinch Sweepstakes