Melon Banana Sorbet Recipe Photo - Diabetic Gourmet Magazine Recipes

Ingredients

  • 1 small cantaloupe, peeled, seeded, and cut into chunks
  • 1 banana, sliced
  • 1/4 cup Splenda Sugar Blend
  • 2 tablespoons corn syrup
  • 2 teaspoons creme de menthe liqueur
  • 1 tablespoon fresh lime juice
  • 2 teaspoons grated lime peel
  • 1/4 teaspoon ground cinnamon

Directions

  1. In a food processor or blender, combine all ingredients.
  2. Process until smooth, then scrape into an ice-cream maker and freeze according to manufacturers directions. Or scrape into a shallow metal pan, cover, and freeze 4 to 6 hours.
  3. Break mixture into chunks and pulse 10 to 20 seconds in food processor or just until no longer chunky and somewhat creamy in texture. Freeze up to 1 month. Pulse briefly in food processor just before serving.

 

Notes:

Here’s a frozen treat to keep on hand for hot days.


Recipe Yield: Yield: 8 servingsServing Size: 2/3 cup

Nutritional Information Per Serving:

Calories: 80
Fiber: 1 grams
Sodium: 10 milligrams
Protein: 1 grams
Carbohydrates: 19 grams
Sugars: 9 grams



Recipe and image appear courtesy of Splenda.

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