Serves: 6 (½ cup each)
Per Serving: 101 calories, 21g carbs, 3g protein, 2g fat, (less than 1g saturated fat), 1g fiber
NOTE: This recipe is NOT ok for those on the Low Microbial Diet.
- In a stainless steel or other non-reactive pot, place 2 cups of the melon, the tofu, sugar and ginger. Bring to a boil over medium heat, cover, reduce the heat and simmer gently until the sugar dissolves, about 4 minutes. (Don't worry, the tofu is supposed to look curdled.) Continue simmering, uncovered, stirring occasionally, until the liquid looks milky and lightly syrupy, about 3 minutes.
- Transfer the mixture to a blender. Add the remaining melon, lime juice, and zest. Puree until smooth. Pour the puree into a 1-quart, freezer-weight resealable plastic bag, squeezing out as much air as possible as you seal it. Lay the bag on a cookie sheet so the sorbet freezes in an even slab. Freeze about 4 hours or up to 24 hours.
- Shortly before serving time, remove the sorbet from the freezer and let it stand until it slightly softens. While it is still in the bag, mash the sorbet with your hands or the bottom of a glass until it is broken up. If you want the sorbet creamy, put it in the blender until desired texture is reached.
- Transfer the sorbet to dessert dishes and serve immediately.
Recipe from: www.aicr.org