Ingredients Jump to Instructions ↓

  1. 1 small ripe cantaloupe

  2. 2 cups cold fat-free milk, divided

  3. 1/3 cup sugar

  4. 1 envelope unflavored gelatin

  5. 1/4 cup light corn syrup

  6. 1/4 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Cut cantaloupe in half; discard seeds. Scoop out pulp (there should be about 4 cups of melon). Place cantaloupe and 1 cup milk in a blender or food processor; cover and process until smooth. In a large saucepan, combine sugar and remaining milk. Sprinkle gelatin over top; let stand for 1 minute. Heat over low heat, stirring until gelatin is complete dissolved. Stir in the corn syrup, salt and pureed cantaloupe. Pour into a 13-in. x 9-in. pan. Cover and freeze until partially frozen, about 3 hours, stirring occasionally. Place cantaloupe mixture in a blender; cover and process until smooth. Return to the pan. Cover and freeze until almost frozen, about 1 hour. Yield: 6 servings.


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