Why is it necessary to use yogurt with aspartame? What if I'm allergic to aspartame? Should I use regular, unsweetened, organic, vanilla yogurt? For my sweetener, could I use sugar or syrup if I wanted to? Could I use natural stevia or xylitol and not aspartame?
This easy 5-ingredient melon sherbet is a great way to transform fresh cantaloupe into a low-sugar frozen dessert.
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- Calories: 93
- Calories from fat: 0.0%
- Fat: 0.5g
- Saturated fat: 0.2g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 5.1g
- Carbohydrate: 18.9g
- Fiber: 1.3g
- Cholesterol: 1mg
- Iron: 0.0mg
- Sodium: 50mg
- Calcium: 0.0mg
- 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).
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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