Cantaloupe Sherbet Recipe

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Cantaloupe Sherbet
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Ingredients:

Directions:

  1. Cut the cantaloupe in half, scoop out and discard seeds.
  2. Peel and slice the melon; cut into large pieces.
  3. Place in a blender container along with milk and honey.
  4. Cover and blend until smooth.
  5. Pour into a freezer-proof container and freeze overnight or until firm.
  6. Or my method, pour into ice-cream freezer and freeze according to manufactuers recommendations.
  7. My ice-cream maker takes about 30 minutes; however the cooking time given reflects freezing overnight.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 40.3 Kcal (169 kJ)
Calories from fat 0.28 Kcal
% Daily Value*
Total Fat 0.03g 0%
Sodium 13.06mg 1%
Potassium 176.68mg 4%
Total Carbs 9.93g 3%
Sugars 9.93g 40%
Dietary Fiber 0.61g 2%
Protein 0.74g 1%
Vitamin C 22.8mg 38%
Calcium 10.7mg 1%
Amount Per 100 g
Calories 58.28 Kcal (244 kJ)
Calories from fat 0.41 Kcal
% Daily Value*
Total Fat 0.05g 0%
Sodium 18.88mg 1%
Potassium 255.5mg 4%
Total Carbs 14.36g 3%
Sugars 14.36g 40%
Dietary Fiber 0.89g 2%
Protein 1.07g 1%
Vitamin C 32.9mg 38%
Calcium 15.4mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.7
    Points
  • 1
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

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