Cantaloupe Sherbet - 18.9g Carbs, 1.3g Fiber
From: Oxmoor House, MARCH 2006
Homemade treats are the best way to maximize taste and keep an eye
on the carb count. Combining cantaloupe and fat-free yogurt makes
a creamy sherbet.
Servings: 5
Serving size: 1 cup
This Recipe Is:
* Diabetic Friendly
* Low Calorie
* Low Cholesterol
* Low Fat
* Low Sodium
* Low Saturated Fat
1 large ripe cantaloupe, peeled and finely chopped (about 5 cups)
1/3 cup "measures-like-sugar" calorie-free sweetener
2 Tbsp lemon juice
2 tsp unflavored gelatin
1/4 cup cold water
1 (8-oz) carton vanilla fat-free yogurt sweetened with aspartame
Cantaloupe wedge (optional)
Combine cantaloupe, sweetener, and lemon juice in a blender or food
processor; 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 with a mixer at high speed until fluffy. Spoon mixture back into pan; freeze until firm.
Scoop into 5 individual serving dishes to serve. Garnish each serving
with a cantaloupe wedge, if desired (cantaloupe wedge not included in
analysis).
Servings: 5
Serving size: 1 cup
Nutrition per Serving:
93 Calories, 0.0% from Fat, 0.5g Fat, 0.2g Sat, 0g Mono, 0g Poly,
5.1g Protein, 1mg Cholesterol, 0.0mg Iron, 50mg Sodium,
0.0mg Calcium, 18.9g Carbs, 1.3g Fiber
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