CANTELOPE SORBET
Yield: 4 small servings
2 pound cantaloupe (approximately)
1 tablespoon orange juice
3 individual packets Splenda® sweetener
1/8 teaspoon cinnamon
1/8 teaspoon almond extract
1/3 cup fat-free cream cheese
| 1. |
Cut the pulp from the cantaloupe into small pieces. Combine with the orange juice, Splenda, cinnamon, and almond extract in a saucepan. Bring to a slow boil. Mash with a potato masher to extract the juices. |
| 2. |
Reduce heat to simmer. Cover the pan. Cook 5 minutes. Turn off heat. Allow the mixture to cool to room temperature. |
| 3. |
Stir the cream cheese in a bowl until very smooth. Slowly stir in the melon mixture. |
| 4. |
Divide among 4 one-half cups (saved store-bought individual pudding and gelatin cups), and freeze, tightly covered with plastic wrap. |
| 5. |
Un-mold on small dessert plates. Surround with thin slices of fresh cantaloupe and top with mint leaves to serve. |
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