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:
1 small ripe cantaloupe
1/4 cup light corn syrup
2 cups cold fat-free milk, divided
1 envelope unflavored gelatin
1/4 teaspoon salt
1/3 cup sugar
Equipment:
food processor
blender
sauce pan
frying pan
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
