I don’t know where you all live, but where I live, it is hot. Africa hot.
This week I needed a recipe that would help my whole family and I cool down a bit. One of the things I have always enjoyed making is homemade ice cream, but my traditional recipes are complete no-no’s when on plan. At first, I thought it would be easy to sub skim milk for whole and Splenda® for sugar to replicate my recipes, but it isn’t really that simple. Fat content and real sugar are two of the ingredients that give ice cream volume and help to keep it soft. My early attempts at substitution left me with rock-hard ice cream and an unsatisfied palate.
I had more success with yogurt, but it created a flavor more similar to sorbet than ice cream. Sometimes you just have to go with it!
If you have an ice cream maker, I encourage you to use it for this recipe. If you are able to eat it as soon as it finishes a 45-60 minute cycle in your ice cream maker (maybe with an extra 20-30 minutes in the freezer), it will be soft and creamy, with that delicious sorbet texture and flavor. If you are making a batch for another day, however, then pour the blended mixture into disposable paper cups (buy a cup that holds a suitable portion size and is narrow, if possible). Take a paper cupcake wrapper and cut a slit in the center of the wrapper. Place it upside-down over the cup with your mixture in it, and add a freezer-pop stick to the slit in the paper. The paper will help keep the stick upright while your popsicles are freezing, and when you remove the freezer-pop from the cup the paper acts as protection against drips.
BTW – you can thank Pinterest for that idea. I’m good, but not THAT good. 🙂
Either way, this tasty frozen treat will help you cool off a little this summer. Oh–it’s great for parties, too. I know this because I tried it, and that’s why this recipe makes eight servings instead of two.
Cantaloupe Sorbet Recipe
- 1 packet unflavored gelatin
- 1/4 C. cold water
- 1 ripe cantaloupe, peeled and chopped
- 1/2 C. granulated Splenda® (measures like sugar)
- 1 lemon, juiced
- 8 oz. plain nonfat Greek yogurt
Sprinkle gelatin over cold water in a small saucepan and let stand 1 minute. Cook over low heat, stirring constantly, until gelatin dissolves.
Add cantaloupe, Splenda® and lemon juice to the bowl of a food processor. Process until very smooth. Add dissolved gelatin mixture, and process until fully combined.
Add mixture to an ice cream maker and finish according to manufacturer instructions. You may freeze for an additional 20-30 minutes, but enjoy immediately if you like a creamy consistency.
If you do not have an ice cream maker, or prefer a freezer-pop consistency, divide mixture equally between 8 disposable cups or freezer-pop molds of your choice. Add freezer-pop sticks and freeze for at least four hours or until firm.
Makes 8 servings