Tag Archives: cantaloupe

Cantaloupe Ginger Ice Cream-Light Version

cantaloupe ginger ice cream

Summer is coming to a close, and I was thinking about making ice cream again this week. I still had the cantaloupe from our box, and found this recipe from What’s Cooking, Mexico? for a cantaloupe and ginger flavor. However, the original recipe calls for heavy cream, sweetened condensed milk, and evaporated milk. Pretty heavy on the fat and sugar. I found a recipe at Recipe Secrets.net for a lighter version of sweetened condensed milk. I also substituted half and half for the heavy cream, and used 2% evaporated milk. I certainly won’t call this healthy, but if you have a taste for ice cream, this is really tasty, and a lot healthier than going to the ice cream store.

Cantaloupe Ginger Ice Cream-Light Version
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 1 cup half and half
  • ¼ cup peeled and grated gingerroot
  • 4 egg whites
  • 1⅓ cup non fat dry milk powder
  • ½ cup water
  • ½ cup Splenda
  • 1 small cantaloupe, chopped (approximately 4 cups)
  • 1 can 2% evaporated milk
  • 1 teaspoon vanilla extract
Instructions
  1. Place half and half and gingerroot in a small saucepan. Heat over medium low heat, stirring constantly, until it just starts to boil. Remove from heat. Transfer to a bowl. Whisk in egg whites.
  2. In a glass measure, mix dry milk powder and ½ cup water. Microwave for 45 seconds, until hot but not boiling. Stir in Splenda.
  3. Place both mixtures in the refrigerator for at least 2 hours.
  4. Blend cantaloupe, evaporated milk, vanilla, and the Splenda mixture until smooth. (I used an immersion blender.)
  5. Pour the ginger mixture through a sieve. Discard the ginger and whisk the milk into the melon mix. Let cool at least 2 more hours.
  6. Freeze ice cream in ice cream machine according to manufacturer's instructions.

This would make a great dessert for your Labor Day barbecue tomorrow!

Happy eating!

Ruth

Herb, Cantaloupe, and Cucumber Salad

herb, cantaloupe, and cucumber saladI’m coming down to the end of this box; and still had one cucumber and the cantaloupe left in my refrigerator. I had originally planned to eat the cantaloupe for snacks, but just hadn’t gotten around to cutting it up. I found this recipe from Rachel Ray for a salad with both ingredients. I added some herbs to the dressing to make it a bit more interesting.

Herb, Cantaloupe, and Cucumber Salad
Recipe type: Salad
Prep time: 
Total time: 
Serves: 3
 
Ingredients
  • ¼ cup plain Greek yogurt
  • 1 tablespoon lime juice
  • ½ tablespoon honey
  • 1 tablespoon fresh rosemary leaves
  • 1 teaspoon fresh thyme leaves
  • ½ cantaloupe, cut into bite sized pieces
  • 1 cucumber, peeled and thinly sliced
  • 2 tablespoon slivered almonds, toasted
Instructions
  1. Combine yogurt, lime juice, honey, rosemary, and thyme. Set aside.
  2. Mix cantaloupe and cucumber in serving bowl. Dress with yogurt mixture.
  3. Top with almonds just prior to serving.

Happy eating!

Ruth