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.
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yield
serving(s)
prep time
15 Min
cook time
5 Min
method
Stove Top
Ingredients For cantaloupe sherbet, diabetic
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1 lgripe cantaloupe, peeled and finely chopped (about 5 cups)
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1/3 csplenda
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2 Tbsplemon juice
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2 tspunflavored gelatin
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1/4 ccold water
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8 ozvanilla fat-free yogurt (sweetened without sugar)
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cantaloupe wedge (optional)
How To Make cantaloupe sherbet, diabetic
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1Combine cantaloupe, sweetener, and lemon juice in a blender or food processor; process until smooth. Transfer mixture to a medium bowl.
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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.
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3Pour mixture into an 8-inch square pan and freeze until almost firm.
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4Transfer mixture to a large bowl; beat with a mixer at high speed until fluffy. Spoon mixture back into pan; freeze until firm.
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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