EWWK: Melon Freeze


1 honeydew melon, cut into 1-inch cubes (about 4 ½ cups)
1 tablespoon lime juice
1 tablespoon maple syrup
1 tablespoon chopped mint leaves


Place cubes of melon on a parchment lined sheet pan and put in the freezer until frozen (2 or more hours). Once the melon is frozen add it and the lime juice, maple syrup and mint to a blender (high powered) or food processor. Blend or process ingredients until smooth and slushy-like (you may need to add a touch of water to the blender or the food processor to help the process).

Next, take a large scoop (1/4 cup size) and scoop the melon slush from the blender or food processor back onto a parchment lined sheet pan. Once you have all of the melon scooped, place the pan into the freezer for about 30 minutes to freeze the melon slush into the scoop shapes. Enjoy the melon freeze or store in an airtight container until ready to enjoy at a later time. This will keep well for about 2 weeks in the freezer.

Yield: 8 Servings (Serving size: 2 scoops)
Nutrition Breakdown: Calories 45, Fat 0g, Sodium 20mg, Cholesterol 0mg, Carbohydrate 11g, Fiber 1g, Protein 1g.
Percent Daily Value: 30% Vitamin C, 0% Vitamin A, 0% Iron, 0% Calcium
Diabetes Exchange Values: 1 Fruit