It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Frozen Cantaloupe Yogurt
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- #51435
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
4 cups diced cantaloupe
3 tablespoons sugar
2 tablespoons lemon juice
2 teaspoons unflavored gelatin
1/4 cup cold water
8 ounces vanilla low-fat yogurt
directions
Combine cantaloupe, sugar, and lemon juice in a medium bowl; cover and refrigerate 30 minutes. Place mixture in container of an electric blender or food processor; process until smooth. Transfer mixture to a medium bowl.
Soften gelatin in cold water in a small saucepan for 1 minute. Cook over low heat, stirring constantly, 5 minutes or until gelatin dissolves. Add to cantaloupe mixture, stirring well. Add yogurt, stirring until smooth.
Pour mixture into an 8-inch square baking pan; freeze until almost firm. Transfer mixture to a large bowl; beat at high speed of an electric mixer until fluffy. Spoon mixture back into baking pan; freeze until firm. Scoop into individual serving dishes to serve.
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nutrition data
151 calories, 1 grams fat, 33 grams carbohydrates, 4 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
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