Cantaloupe Sherbet Recipe
- 1 medium ripe cantaloupe
- 1 can (14 ounces) fat-free sweetened condensed milk
- 2 tablespoons honey
- 1. Cut cantaloupe in half; discard seeds. Peel and slice cantaloupe; cut into large pieces. Place in a blender container. Add milk and honey; cover and blend until smooth. Pour into a freezer-proof container. Freeze overnight or until firm. Yield: 9 servings.
One 1/2-cup serving equals 158 calories, trace fat (0 saturated fat), 3 mg cholesterol, 52 mg sodium, 35 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fruit.
Reviews for Cantaloupe Sherbet
"I made tis since it used ingredients I had on hand and my cantaloupe was getting too soft to eat plain. We liked it so much we made it again a week later for company, who asked for the recipe."
"A light, very tasty summer treat. It couldn't be easier to make. I brought it to a pool party with adults and kids, and everyone raved about it!"