Cantaloupe Sherbet Cantaloupe Sherbet

Melon season is here and cantaloupe is abundant. This make-ahead sherbet is sugar-free and pleasing to the sens

Cantaloupe Sherbet (5 servings, 1 cup per serving) 

  • 1 large ripe cantaloupe, peeled and finely chopped (about 5 cups)
  • 1/3 cup granulated sugar substitute with aspartame (such as Equal SpoonfulŪ)
  • 2 Tbsp lemon juice (fresh is always best)
  • 2 tsp unflavored gleatin
  • 1/4 cup cold water
  • 1 (8-ounce) carton vanilla fat-free yogurt sweetened with aspartame
  • Cantaloupe wedge (optional)

Cantaloupe Sherbet Preparation Method

Combine cantaloupe, sugar substitute, and lemon juice in container of an electric blender or food processor; cover and 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 at high speed of an electric mixer until fluffy. Spoon mixture back into pan; freeze until firm. Scoop into individual serving dishes to serve. Garnish each serving with a cantaloupe wedge, if desired.


Food Exchange

1 Fruit; 1/2 Skim Milk

Diabetic Diet | Diabetic Recipes|