Nutrition per serving may change if servings are adjusted.
¼ cup cold water
1 teaspoon finely shredded lime peel (set aside)
3 tablespoons lime juice
1 envelope unflavored gelatin
¾ cup sugar (see Tip)
½ cup fresh mint leaves
½ of a medium honeydew melon, peeled, seeded and cubed (4 cups)
¼ cup low-fat Greek-style yogurt
Fresh mint leaves (optional)
In a small saucepan, combine the cold water and lime juice; sprinkle gelatin over and let stand for 5 minutes to soften.
Meanwhile, in a food processor or blender, combine sugar, the ½ cup mint leaves and the lime peel. Cover and process or blend until mint is finely chopped. Add cubed honeydew (half at a time if necessary) and yogurt; cover and process or blend until smooth.
Cook and stir gelatin mixture over medium-low heat until gelatin is dissolved. Add gelatin mixture to honeydew mixture; cover and process or blend for 1 minute.
Transfer mixture to a 1½- to 2-quart ice cream freezer; freeze according to manufacturer's directions. Spoon into an airtight freezer container; cover and freeze for 3 to 4 hours or until firm.
To serve, let stand at room temperature for 10 minutes. If desired, garnish with additional fresh mint leaves.
Tip: If using a sugar substitute, choose from Splenda® Granular, Equal® Spoonful or packets, or Sweet'N Low® bulk or packets. Follow package directions to use product amount equivalent to ¾ cup sugar. Nutrition per Serving with Substitute: same as below, except 50 cal., 9 g carb