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.
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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