Combine cantaloupe, sweetener, and lemon juice in a blender or food processor; process until smooth. Transfer mixture to a medium bowl.
Sprinkle gelatin over cold water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves, about 4 minutes. Add to cantaloupe mixture, stirring well. Add yogurt, stirring until smooth.
Pour mixture into an 8-inch square pan; freeze until almost firm.
Transfer mixture to a large bowl; beat with a mixer at high speed until fluffy. Spoon mixture back into pan; freeze until firm.
Scoop into 5 individual serving dishes to serve. Garnish each serving with a cantaloupe wedge, if desired (cantaloupe wedge not included in analysis).
Combine first 3 ingredients; reserve 1 cup mixture. Press remaining crumb mixture firmly in bottom of a 9-inch square pan. Freeze 10 minutes.
Spread ice cream over crumb mixture in pan. Sprinkle reserved crumb mixture over ice cream; gently press mixture into ice cream. Cover and freeze at least 8 hours.
To serve, let stand at room temperature 5 minutes; cut into 9 squares.
This low- cal dish is guilt-free and rich in antioxidants and plus... Yummy!
Ingredients• 3/4 cup fat-free sour cream • 1/4 cup maple syrup • 1 cup fresh blueberries • 1 1/2 cups fresh raspberries MethodCombine sour cream and maple syrup in a small bowl; stir with a whisk.Combine berries, and spoon into dessert dishes; pour maple cream over berries.
Preheat oven to 400°.
Combine first 6 ingredients in a medium bowl; add blueberries, and toss to coat. Make a well in center of flour mixture. Combine milk and next 5 ingredients; add to flour mixture, stirring just until dry ingredients are moistened.
Spoon batter into 12 muffin cups coated with cooking spray, filling two-thirds full. Bake at 400° for 20 to 25 minutes or until golden. Remove muffins from pans immediately, and cool on wire racks.
Preheat oven to 375°.
Prepare cake mix according to package directions, using 3/4 cup water. Let cake cool in pan; remove from pan, and cut into cubes.
Prepare pudding mix according to package directions, using 2 cups fat-free milk; chill at least 30 minutes.
Thaw cherries, reserving 1/4 cup juice. Combine cherries, juice, and food coloring.
Place half of cake cubes in a 3-quart trifle bowl. Spoon half of cherries over cake; spread 1 cup pudding over cherries, and top with half of whipped topping. Repeat layers. Garnish with chocolate curls, if desired (chocolate curls not included in analysis). Cover and chill at least 8 hours.
Per serving: 181 calories; 7 g fat ( 4 g sat , 2 g mono ); 25 mg cholesterol; 23 g carbohydrates; 19 g added sugars; 4 g protein; 0 g fiber; 46 mg sodium; 162 mg potassium.
Nutritional Facts One slice equals 249 calories, 8 g fat (4 g saturated fat), 23 mg cholesterol, 184 mg sodium, 35 g carbohydrate, 0.55 g fiber, 9 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.
Per serving: 234 calories; 14 g fat ( 1 g sat , 8 g mono ); 85 mg cholesterol; 22 g carbohydrates; 8 g protein; 3 g fiber; 208 mg sodium; 54 mg potassium.
Carbohydrate Servings: 1 1/2
Exchanges: 1 1/2 carbohydrates (other), 3 fat
Per serving: 109 calories; 0 g fat ( 0 g sat , 0 g mono ); 2 mg cholesterol; 23 g carbohydrates; 5 g protein; 3 g fiber; 58 mg sodium; 113 mg potassium.
Nutrition Bonus: Vitamin C (60% daily value), Calcium (15% dv).
Carbohydrate Servings: 1 1/2
Exchanges: 1/2 reduced-fat milk, 1 fruit