We had a few cantaloupes left after COK's Bring a Friend BBQ held earlier in September, so we gave them to our gracious host Heather Shenkman. Follow her cardiologist, vegan activist and Ironman Triathlete adventures at her own blog Vegan Heart Doc.
Here's the recipe that I gave to her for a cantaloupe sorbet. The cashews give the dessert its creaminess and the apricots are the perfect whole food sweetener.
|Apricot Cantaloupe Mousse with Wild Blueberries|
1 cup dried apricots (1/3 lb)1 medium sized cantaloupe (5" in diameter)(1 lb), peeled and seeded
4 oz of raw cashews (1/4 lb)
2 tsp vanilla extract
1/8 tsp salt (optional)2 tsp stevia powder or 1/4 tsp stevia liquid (optional)
Combine all in high speed blender or food processor til uniform texture and smooth.
Makes 9-10 3oz servings.
Chill in the refrigerator. I added some sliced bananas and wild blueberries for a quick parfait.
Freeze in an airtight container. Because of the low fat content, it freezes like a hard ice cream, so I suggest you defrost slightly before scooping.
Stir or blend 1/2 cup into 1/2 cup of rice milk, hemp milk, coconut water or coconut milk.
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For each 80 gram serving you have get 3 grams of protein, 2 grams of fiber and only 5 grams of fat. Adding stevia for extra optional sweetness doesn't add to to the carbs or fat at all.
What's really impressive is you get almost half of your daily recommended intake of Vit A and a third of you Vit C just from one serving.
If you prefer honeydew melons over cantaloupes, just switch them out in the recipe. Blueberries go even better paired with honeydew. If you have raisins, dates or figs in your pantry, go ahead and switch out the apricots for any of those dried fruits.