Cantaloupe Sherbet

Cantaloupe Sherbet is a dessert that serves 6. For 59 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. One portion of this dish contains around 5g of protein, 0g of fat, and a total of 146 calories. This recipe is liked by 142 foodies and cooks. If you have cantaloupe, gelatin, fat-free milk, and a few other ingredients on hand, you can make it. It is brought to you by Taste of Home. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes around 20 minutes. With a spoonacular score of 69%, this dish is solid. Users who liked this recipe also liked Cantaloupe Sherbet, Cantaloupe Sherbet, and Cantaloupe Sherbet.

Servings: 6

Preparation duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions Cut cantaloupe in half; discard seeds. Scoop out pulp (there should be about 4 cups of melon). Place cantaloupe and 1 cup milk in a blender or food processor; cover and process until smooth. In a large saucepan, combine sugar and remaining milk. Sprinkle gelatin over top; let stand for 1 minute. Heat over low heat, stirring until gelatin is complete dissolved. Stir in the corn syrup, salt and pureed cantaloupe. Pour into a 13-in. x 9-in. pan. Cover and freeze until partially frozen, about 3 hours, stirring occasionally. Place cantaloupe mixture in a blender; cover and process until smooth. Return to the pan. Cover and freeze until almost frozen, about 1 hour. Yield: 6 servings. Originally published as Cantaloupe Sherbet in Light & TastyAugust/September 2003, p31 Nutritional Facts One serving (3/4 cup) equals 152 calories, trace fat (trace saturated fat), 2 mg cholesterol, 170 mg sodium, 35 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1/2 fruit, 1/2 fat-free milk. Print Add to Recipe Box Email a Friend

 

Step by step:

1. Cut cantaloupe in half; discard seeds. Scoop out pulp (there should be about 4 cups of melon).

2. Place cantaloupe and 1 cup milk in a blender or food processor; cover and process until smooth.

3. In a large saucepan, combine sugar and remaining milk. Sprinkle gelatin over top; let stand for 1 minute.

4. Heat over low heat, stirring until gelatin is complete dissolved.

5. Stir in the corn syrup, salt and pureed cantaloupe.

6. Pour into a 13-in. x 9-in. pan. Cover and freeze until partially frozen, about 3 hours, stirring occasionally.

7. Place cantaloupe mixture in a blender; cover and process until smooth. Return to the pan. Cover and freeze until almost frozen, about 1 hour.

Nutrition Information:

covered percent of daily need