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Honeydew Sorbet

Diabetic.Foodie's picture
Ingredients
  Honeydew melon 1⁄2 Medium
  Low fat nondairy whipped topping 1 3⁄4 Cup (28 tbs), frozen, thawed
  Triple sec 1 Teaspoon
  Aspartame sweetener 1 Dash (To Taste)
Directions

Cut the melon in half and remove the seeds.
Peel the melon.
Scoop the soft pulp into chunks.
Puree in a food processor.
Measure 1 3/4 cups (435 mL) of melon puree.
Discard any extra, or reserve it for another use.
Put the melon into a mixing bowl.
Add the whipped topping.
Mix to blend.
Add the Triple Sec or aspartame, if desired.

Recipe Summary

Cuisine: 
American
Method: 
Blending

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4.144735
Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1498 Calories from Fat 851

% Daily Value*

Total Fat 95 g145.5%

Saturated Fat 70.3 g351.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 162.9 mg6.8%

Total Carbohydrates 177 g59%

Dietary Fiber 7.2 g28.8%

Sugars 121.5 g

Protein 5 g9.7%

Vitamin A 9% Vitamin C 270%

Calcium 5.4% Iron 8.5%

*Based on a 2000 Calorie diet

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Honeydew Sorbet Recipe