Honeydew Melon Sherbet
|Honeydew melons||2 Large|
|Granulated sugar||2 Cup (32 tbs)|
|Fresh lime juice||1⁄2 Cup (8 tbs)|
Early in day: Cut melons in half lengthwise; discard seeds.
Scoop meat from 1 melon; reserve shells.
In electric-blender container, at high speed, blend melon meat with 2 egg whites (use yolks in scrambled eggs), 1 cup sugar and 1/4 cup lime juice until smooth.
Pour into 9-inch square pan; freeze; stir often until firm.
Repeat with second melon.
About 1 hour bejore serving: With large spoon, scoop sherbet into reserved melon shells, then return to freezer.
Just before serving, garnish with mint sprigs.
Calories 529 Calories from Fat 11
% Daily Value*
Total Fat 1 g2%
Saturated Fat 0.34 g1.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 186.4 mg7.8%
Total Carbohydrates 133 g44.4%
Dietary Fiber 7.3 g29.2%
Sugars 123.5 g
Protein 7 g13%
Vitamin A 9.5% Vitamin C 282%
Calcium 5.8% Iron 8.8%
*Based on a 2000 Calorie diet