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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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