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"This sorbet was used as a refreshing summer dessert after a hearty meal. Everyone loved it as a palate-cleansing finale to a great dinner." Gena Persons, Severn, MD
This recipe is:
Quick
Diabetic Friendly
Nutritional Facts 1/2 cup equals 126 calories, trace fat (trace saturated fat), 0 cholesterol, 7 mg sodium, 32 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 2 starch.
Originally published as Cantaloupe Sorbet in Taste of Home June/July 2010, p18
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Reviewed on Sep. 02, 2012 by Dandiloin
Tasted Good. Just make sure you have it in everyones mines that it isn't orange sherbert.
Reviewed on Jun. 08, 2011 by menicki
I do not have an ice cream freezer but poured it into an ice cube tray, let it freeze , beat it until creamy then refroze it again, turns out great.
Reviewed on Jun. 28, 2010 by kerribear
Incredibly easy recipe and so refreshing! I used a blender since I didn't have a food processor and it turned out great. This would also make a yummy addition to a tropical cocktail. I'll definately be making this again!
Reviewed on Jun. 22, 2010 by bregen1
Sounds delicious, but alternate directions should be given for those of us who do not have ice cream freezers.
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