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Honeydew Cantaloupe Semi Freddo

Budget.Gourmet's picture
The Honeydew Cantaloupe Semi Freddo lends a wonderful finishing touch to your party spread! This lovely Italian dessert is super delicious! Try this Honeydew Cantaloupe Semi Freddo recipe!
  Sugar 3⁄4 Cup (12 tbs)
  Water 3⁄4 Cup (12 tbs)
  Frozen melon balls 40 Ounce (2 Bags, 20 Ounce Each)
  Lemon juice 2 Tablespoon
  Egg white 1
  Lime juice 2 Tablespoon

Combine the sugar and water in a small saucepan and bring it just to a boil to dissolve the sugar crystals.
Pour the syrup into a glass jar and chill until cold.or, let it cool in the saucepan.
Separate the melon balls into cantaloupe and honeydew.
You should have about 31/2 to 4 cups of each.
Place the cantaloupe balls in a food processor fitted with a steel chopping blade with 1/2 cup of the sugar syrup and process briefly just until the melon is almost smooth, about 10 seconds.
Add the lemon juice and 1 egg white and process just until light in color and smooth, about 10 seconds.
Scrape the semi freddo into a freezer container, cover, and place in the freezer for up to 2 hours

Recipe Summary

Lacto Ovo Vegetarian

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 984 Calories from Fat 24

% Daily Value*

Total Fat 3 g4.5%

Saturated Fat 0.73 g3.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 400.6 mg16.7%

Total Carbohydrates 245 g81.8%

Dietary Fiber 8.2 g32.7%

Sugars 151.3 g

Protein 13 g25.9%

Vitamin A 402.7% Vitamin C 155.2%

Calcium 12.3% Iron 18.7%

*Based on a 2000 Calorie diet


Honeydew Cantaloupe Semi Freddo Recipe