Melon lovers are sure to enjoy this frosty dessert. A dish of the sherbet is a refreshing ending to a light lunch or dinner during the summer. It's also a great way to use up overripe cantaloupe.
Mary Dixson of Decatur, Alabama
6 ServingsPrep: 20 min. + freezing
- 1 small ripe cantaloupe
- 2 cups cold fat-free milk, divided
- 1/3 cup sugar
- 1 envelope unflavored gelatin
- 1/4 cup light corn syrup
- 1/4 teaspoon salt
- 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.
Nutritional Facts: One serving (3/4 cup) equals 152 calories, trace fat (trace saturated fat), 2 mg cholesterol, 170 mg sodium,