Skip the heavy ice cream and cookies and satisfy your sweet tooth after a meal with this homemade frozen fruit cup. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • In a large bowl combine cantaloupe, strawberries, raspberries, blackberries, sugar, and lemon peel. Transfer 2 cups of the mixture to a food processor. Cover and process until mixture is smooth. Return to whole fruit mixture.

  • Divide mixture into eight 4-ounce individual storage containers. Freeze for 4 to 24 hours or until frozen.

  • To serve, let frozen mixture stand for 30 to 40 minutes or until slightly thawed and slushy (see Tip).


Tips: If using a sugar substitute, we recommend Splenda(R) Granular, Equal(R) bulk or packets, or Sweet 'N Low(R) bulk or packets. Follow package directions to use product amount equivalent to 2 tablespoons sugar. Nutrition Per Serving with Substitute: Same as below, except 41 cal., 10 g carb. (6 g sugars).

To serve more quickly, run the bottom of an individual container under hot water for 30 seconds. Transfer one serving to a small microwave-safe bowl. Microwave on 100 percent power (high) for 45 seconds to 1 minute or until partially thawed, breaking up with a fork after 30 seconds.

Nutrition Facts

53 calories; 0.4 g total fat; 7 mg sodium. 215 mg potassium; 12.8 g carbohydrates; 3 g fiber; 10 g sugar; 1 g protein; 1401 IU vitamin a iu; 44 mg vitamin c; 25 mcg folate; 19 mg calcium; 16 mg magnesium;