Start this recipe after breakfast Saturday morning; it can freeze all day long while you're busy doing other things--or nothing at all.
Cooking Light JULY 2014
1. Place cantaloupe in a food processor or blender; process until smooth. Strain through a fine sieve over a bowl; discard solids. Stir in juice, nectar, and salt. Pour mixture into an 8-inch square dish. Freeze at least 8 hours. Remove mixture from freezer; scrape entire mixture with a fork until fluffy.
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