Cantaloupe Sherbet

Oxmoor House
Cantaloupe SherbetRecipe
Photo: Oxmoor House
This easy 5-ingredient melon sherbet is a great way to transform fresh cantaloupe into a low-sugar frozen dessert.
5 servings (serving size: 1 cup)


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1 large ripe cantaloupe, peeled and finely chopped (about 5 cups)
1/3 cup "measures-like-sugar" calorie-free sweetener
2 tablespoons lemon juice
2 teaspoons unflavored gelatin
1/4 cup cold water
1 (8-ounce) 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).

Created date

April 2008

Nutritional Information

Calories 93
Caloriesfromfat 0.0 %
Fat 0.5 g
Satfat 0.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 5.1 g
Carbohydrate 18.9 g
Fiber 1.3 g
Cholesterol 1 mg
Iron 0.0 mg
Sodium 50 mg
Calcium 0.0 mg