Free Recipe Easy Cantaloupe Sherbet or Frozen Yogurt

Recipe Type: Free Desserts Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4

Ingredients for Easy Cantaloupe Sherbet or Frozen Yogurt Recipe

1 Very ripe cantaloupe; not
-too large; peeled and
1 qt Milk for sherbet -or-
2 c Milk -and-
2 c Dannon (only!) vanilla
-yogurt for frozen yogurt
2 Envelopes unflavored
-gelatine or vegetarian
1/2 c Sugar for sherbet; less or
-none for yogurt
Salt to taste
1/2 -(up to)
3/4 c Light corn syrup (taste as
-you go–some cantaloupes
-are sweeter than others)
Just a whiff of ginger–be

Easy Cantaloupe Sherbet or Frozen Yogurt Preparation

Date: Fri, 15 Mar 1996 00:29:25 GMT From: (Rain) This recipe isn’t hot, but it’s so good as a dessert for hot dishes that I had to share it. It’s my version of a recipe that originally came from (of all places) the Home Shopping Club members’ magazine. (Okay, so chiles aren’t my only addiction. Sue me. <G>) It’s especially good after any hot pork or mutton dish, and phenomenal following good tofu in hot peanut sauce. (please make an old English major happy and don’t spell/pronounce it sherbert !) Blenderize cantaloupe with 1 C. milk till smooth. In a big pan, heat but do not boil 1 C. milk and dissolve gelatine and sugar in it completely, stirring constantly. Remove from heat and stir in remaining milk and other ingredients, syrup last. Pour into large baking pan. Cover and freeze 3 hr., stirring occasionally. Spoon into chilled bowl and beat with electric mixer at medium speed till smooth but still frozen (setting bowl in a sinkful of ice and water while beating helps.) Return to pan and freeze 3 more hours. Let stand at room temp. 5 min, before serving; garnish with fresh mint, crystallized ginger and/or banana slices. CHILE-HEADS DIGEST V2 #268 From the Chile-Heads recipe list. Downloaded from Glen’s MM Recipe Archive, .

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