Cantaloupe, with its refreshingly rich flavor and aroma and minimal number of calories, is the most popular variety of melon in the United States. It is a good source of fiber, fiber, niacin, vitamin B6 and folate, and a very good source of vitamin A, vitamin C and potassium.
3 1/2 cups cantaloupe (about 1 cantaloupe), chunks**
2 tablespoons granulated sugar
1 tablespoon angel flaked coconut
3/4 cup low-fat 2% milk
- In food processor, combine first three ingredients thoroughly. Process until smooth. With food processor running, add milk gradually. Pour into the freezer can of an ice cream maker. Freeze according to the manufacturer's instructions.
- Or, to prepare without an ice cream maker, pour mixture into an 8 x 4-inch rectangular freezer container. Cover and freeze for 4 hours or until firm. (If you prefer an even smoother texture, blend mixture in a food processor two to three times during freezing.)
- Before serving, let soften in refrigerator for 20 to 30 minutes.
Makes 6 (1/2 cup) servings.
**Variation: Honeydew melon can be substituted for cantaloupe to make honeydew melon sorbet.
Recipe provided courtesy of The Sugar Association, Inc.