Honeydew Sorbet Recipe
Ingredients
| Honeydew melon | 1/2 Medium | |
| 1 3/4 cup frozen lowfat nondairy whipped topping, thawed | ||
| Triple sec | 1 Teaspoon | |
| 1 dash aspartame sweetener to taste (optional) | ||
Directions
Cut the melon in half and remove the seeds.
Peel the melon.
Scoop the soft pulp into chunks.
Puree in a food processor.
Measure 1 3/4 cups (435 mL) of melon puree.
Discard any extra, or reserve it for another use.
Put the melon into a mixing bowl.
Add the whipped topping.
Mix to blend.
Add the Triple Sec or aspartame, if desired.
Peel the melon.
Scoop the soft pulp into chunks.
Puree in a food processor.
Measure 1 3/4 cups (435 mL) of melon puree.
Discard any extra, or reserve it for another use.
Put the melon into a mixing bowl.
Add the whipped topping.
Mix to blend.
Add the Triple Sec or aspartame, if desired.
Chef
