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

Diabetic Living Magazine
Source: 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

53.1 calories; protein 1g 2% DV; carbohydrates 12.8g 4% DV; exchange other carbs 1; dietary fiber 3g 12% DV; sugars 9.6g; fat 0.4g 1% DV; saturated fatg; cholesterolmg; vitamin a iu 1400.8IU 28% DV; vitamin c 43.8mg 73% DV; folate 24.8mcg 6% DV; calcium 18.6mg 2% DV; iron 0.5mg 3% DV; magnesium 16.5mg 6% DV; potassium 214.5mg 6% DV; sodium 7.1mg.