Photo: Oxmoor House
5 servings (serving size: 1 cup)

This easy 5-ingredient melon sherbet is a great way to transform fresh cantaloupe into a low-sugar frozen dessert.

How to Make It

Step 1

Combine cantaloupe, sweetener, and lemon juice in a blender or food processor; process until smooth. Transfer mixture to a medium bowl.

Step 2

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.

Step 3

Pour mixture into an 8-inch square pan; freeze until almost firm.

Step 4

Transfer mixture to a large bowl; beat with a mixer at high speed until fluffy. Spoon mixture back into pan; freeze until firm.

Step 5

Scoop into 5 individual serving dishes to serve. Garnish each serving with a cantaloupe wedge, if desired (cantaloupe wedge not included in analysis).

Chef's Notes

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

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Ratings & Reviews

MemberMyName's Review

February 06, 2014
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?