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Frosty Cantaloupe Sherbet

 Frosty Cantaloupe Sherbet
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,

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Frosty Cantaloupe Sherbet (continued)

Nutritional Facts: 35 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1/2 fruit, 1/2 fat-free milk.