Diabetic Dessert of the Week – MELON BANANA SORBET

ohiocook

Mar 30

This weeks Diabetic Dessert of the Week is a MELON BANANA SORBET. To make this recipe you'll be needing Cantaloupe, Banana, Splenda Sugar Blend, Corn Syrup, Creme de Menthe Liqueur, Lime Juice, Grated Lime Peel, and Ground Cinnamon. The Sorbet 80 calories and 19 carbs per serving. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2023 https://diabeticgourmet.com/

Here's a frozen treat to keep on hand for hot days or July 4th parties. Recipe for Melon Banana Sorbet from our Desserts recipe section.

Ingredients

1 small cantaloupe, peeled, seeded, and cut into chunks
1 banana, sliced
1/4 cup Splenda Sugar Blend
2 tablespoons corn syrup
2 teaspoons creme de menthe liqueur
1 tablespoon fresh lime juice
2 teaspoons grated lime peel
1/4 teaspoon ground cinnamon

Directions

1 – In a food processor or blender, combine all ingredients.
2 – Process until smooth, then scrape into an ice-cream maker and freeze according to manufacturer's directions. Or scrape into a shallow metal pan, cover, and freeze 4 to 6 hours.
3 – Break mixture into chunks and pulse 10 to 20 seconds in the food processor or just until no longer chunky and somewhat creamy in texture. Freeze up to 1 month. Pulse briefly in the food processor just before serving.

NOTES:
Here's a frozen treat to keep on hand for hot days.

Recipe Yield: Yield: 8 servings

Serving Size: 2/3 cup

NUTRITIONAL INFORMATION PER SERVING:
Calories: 80
Fiber: 1 grams
Sodium: 10 milligrams
Protein: 1 grams
Carbohydrates: 19 grams
Sugars: 9 grams
https://diabeticgourmet.com/diabetic-recipe/melon-banana-sorbet