Appetizers and Beverages

Gingered Cantaloupe Sorbet

(eight 1/2-cup servings)

2 cups water
1/4 cup sugar
1 teaspoon Sweet 'N Low® granulated sugar substitute
2 teaspoons unflavored gelatin
1/4 cup cold water
3 cups ripe cantaloupe balls or cubes
2 tablespoons lemon juice
1 tablespoon finely chopped crystallized ginger
1/4 teaspoon ground ginger
2 large egg whites

In medium?size saucepan over medium?high heat, bring water, sugar and Sweet 'N Low to a boil; boil about 5 minutes. Meanwhile, in cup, sprinkle gelatin over water; let stand 5 minutes to soften gelatin. Stir into syrup mixture. Pour into large bowl and refrigerate 1 hour or until well chilled. In blender or food processor, puree cantaloupe, lemon juice and crystallized and ground ginger; stir into chilled syrup. Pour into aluminum loaf pan. Cover with foil and freeze 2 to 3 hours or until edges begin to freeze and center is slushy. Remove to large bowl, breaking up any chunks with a spoon. With mixer at medium speed, beat to a smooth consistency. Add egg whites and beat again. Return to loaf pan, cover and freeze 4 hours or until almost firm. Beat again and freeze several hours or until firm.

Nutrients Per Serving (using Butter Buds):

Calories 60, Fat 0 g, Cholesterol 0 mg, Sodium 20 mg, Carbohydrate 13 g, Protein 2 g.

Dietetic Exchanges:

1 Fruit