15 Slimming Summer Snacks

We like to keep summer snacks light and satisfying, especially where calories are concerned. We've got options to suit sweet and savory lovers alike, each ringing in at 150 calories or less!

By Jessica Pollack

1. Calories: 105

These cute cups are our reader’s creation, and we love how they’re a five-ingredient, protein-rich snack that also makes the perfect breakfast!

See the complete Egg & Turkey Cups recipe.

2. Calories: 82 per pair

Take a lazy movie night or an afternoon of sunning on the patio to the next level with these decadent poppers!

See the complete Cheddar Cornbread Jalapeno Poppers recipe.

3. Calories: 150

Simple yet elegant, our French toasts play double duty as snacks or hors d’oeuvres!

See the complete Tomato Tartines recipe.

4. Calories: 97 each

There’s something about seafood in the summer that can’t be beat – pop one of these savory little cakes for a quick hit of protein!

See the complete Mini Crab Cakes recipe.

5. Calories: 86

Fresher than store-bought but with all the creamy goodness, this dip will keep munchies in check all summer long!

See the complete Mexican 5-Layer Dip recipe.

6. Calories: 50

Cantaloupe and basil are instant besties in this clean, refreshing sherbet!

See the complete Cantaloupe Basil Sherbet recipe.

7. Calories: 79

Simple seasonings like Parmesan, lemon juice and cayenne are all you need for an addictive chip that’s totally guilt-free!

See the complete Spicy Parmesan Collard Chips recipe.

8. Calories: 140

These super tasty legumes, courtesy of our reader, are a great grab ’n’ go snack to have lying around!

TIP: For super-crispy peas, cook them longer than stated and check regularly.

See the complete Spicy Roasted Chickpeas recipe.

9. Calories: 107

It’s guac like you’ve never seen, loaded up with nuts, fruit and seeds for added texture, flavor and nutrients!

See the complete Sweet & Crunchy Guacamole recipe.

10. Calories: 105

These wraps are our take on Thai cold spring rolls, and they easily make the switch to vegetarian. Lay out a platter in the early afternoon – we know they’ll be gone come supper!

TIP: You can use leftover Light & Tangy Peanut Satay Sauce on all your favorite Asian dishes!

See the complete Chicken & Shrimp Spring Rolls with Peanut Sauce recipe.

11. Calories: 130

Edamame make a great snack in or out of the shell, but we love the zippy seasoning on this quick-to-prepare salad!

See the complete Edamame Salad recipe.

12. Calories: 52

Despite packing barely any calories, Chef Jo’s wee wraps are a super-satisfying five-ingredient snack with a definite kick!

See the complete TLT Lettuce Wraps recipe.

13. Calories: 119

No matter how you plate it, our tangy tartare (and homemade wonton crackers) screams summer!

See the complete Ahi Mango Tartare recipe.

14. Calories: 120

Silky avocado makes for a cool and creamy frozen yogurt that beats the boxed variety any day!

See the complete Avocado Lime Frozen Yogurt recipe.

15. Calories: 40

Green tea leaves, coconut water, honey and shallots imbue our shaved tuna with ample flavor and barely any calories!

See the complete Shaved Tuna Lettuce Cups with Matcha Vinaigrette recipe.

Shaved Tuna Lettuce Cups with Macha Vinaigrette

Angelo Sosa's tangy tuna lettuce cups use green tea leaves to pack in antioxidants, and though they skimp on calories (only 40 each!) they're definitely full flavor.

Photo: Gregory James, Food Styling: Jessica Colley

By Angelo Sosa

Serves: 4

INGREDIENTS:

• 4 oz fresh tuna, shaved
• 8 Boston lettuce leaves
• 8 coriander leaves

MACHA VINAIGRETTE

• 1 oz green tea leaves
• 1/4 tsp sea salt
• 1 tsp raw honey
• 1 tbsp coconut water
• 2 tsp shallots, finely diced
• 1 tbsp extra-virgin olive oil

INSTRUCTIONS:

1. Prepare Macha Vinaigrette: In a small saucepan, bring 1/2 cup water to a boil on medium-high. Add tea leaves and steep for 1 minute. Using a fine mesh sieve, strain tea leaves and add salt, honey, coconut water, shallots and oil. Remove from heat and set aside.
2. In a small bowl, combine tuna with macha vinaigrette. Distribute 1/2 oz tuna among each lettuce leaf. Garnish each lettuce cup with coriander.

Nutrients per tuna lettuce cup: Calories: 40, Total Fat: 3 g, Sat. Fat: 2 g, Monounsaturated Fat: 1.5 g, Polyunsaturated Fat: 0.5 g, Omega-3s: 180 mg, Omega-6s: 160 mg, Carbs: 1 g, Fiber: 0 g, Sugars: 1 g, Protein: 3.5 g, Sodium: 68 mg, Cholesterol: 5 m
g

Avocado Lime Frozen Yogurt

With only five ingredients and a pinch of sea salt, this savory-sweet frozen yogurt is a decadent yet healthier take on a classic chiller. Avocados lend an extra dose of creamy texture, while skim milk and low-fat yogurt ensure it tastes fattier than it actually is.

Photo: Yvonne Duivenvoorden

By Joanne Lusted

Serves: 16
Makes: Approximately 5 1/3 cups

INGREDIENTS:

• 4 medium ripe avocados
• 1 cup strained low-fat natural plain yogurt
• 1/2 cup skim milk
• 1/2 cup honey
• 1/2 cup lime juice
• Pinch sea salt

OPTIONAL GARNISH

• 3 cups fresh tropical fruit (such as pineapple, mango, melon or passion fruit), cut into chunks

INSTRUCTIONS:

1. Cut avocados in half, remove pits and scoop flesh out from skins with a spoon. Cut flesh into large chunks, about 3 cups. Place all ingredients, except garnish, into a food processor and purée until smooth, about 2 minutes. While puréeing, stop mixer every 30 seconds or so to scrape down the sides of the bowl with a spatula. Scoop mixture out into a shallow nonreactive freezer-safe container – 9 x 9-inch is ideal. (NOTE: At this point, if using a commercial ice cream machine, freeze mixture according to manufacturer’s instructions.)
2. Place container with yogurt mixture into freezer for about 30 minutes, or until mixture begins to freeze slightly around the edges. Scrape down the edges with a spatula and mix yogurt thoroughly with a whisk, blending in ice crystals until mixture is creamy again, about 2 to 3 minutes. Place container with yogurt back into freezer for an additional 30 minutes. Remove from freezer and repeat the process of scraping the sides and mixing 2 more times, for a total of 3 times. Each time the mixture will get a little harder to whisk. After the third mixing, place mixture back into the freezer until hardened and ready to eat, about 2 to 3 hours.
3. Remove from freezer and scoop into serving bowls. If yogurt is too hard to scoop, allow it to warm slightly for a few minutes on the counter until softened. Top with chunks of fresh tropical fruit, if desired, and serve immediately. Best if consumed within 1 week. Store covered in a sealable freezer-safe container in the freezer.

Nutrients per 1/3 cup serving (not including fruit garnish): Calories: 120, Total Fat: 8 g, Sat. Fat: 1 g, Carbs: 14 g, Fiber: 3 g, Sugars: 10 g, Protein: 2 g, Sodium: 35 mg, Cholesterol: 0 mg

TIP:
For mixing, a food processor may be used in place of a whisk. Be sure to break up any large chunks into smaller pieces for easy processing
.

Ahi & Mango Tartare

This colorful Asian tartare pairs tender tuna with creamy avocado and sweet, vibrant mango for an appetizer with a cocktail of flavors sure to impress. Mild wontons are perfect for scooping and serving when you don't want to add any competing flavors to your dish.

Photo: Andreas Trauttmasdorff

By Chef Sam Zien

Serves: 6
Hands-on time: 15 minutes
Total time: 30 minutes

INGREDIENTS:

TARTARE

• 2- to 3-tbsp low-sodium soy sauce
• 1/2 tsp sesame oil
• Juice 1/2 lime
• 1/2 tsp wasabi paste
• 1/2 lb sushi-grade ahi, diced small
• 1/3 cup green onions, white and light-green parts, finely chopped
• 1 tsp fresh ginger, minced
• 1/2 ripe avocado, diced small
• 1 medium ripe mango, diced small

WONTON CRACKERS

• Whole-wheat wonton wrappers

INSTRUCTIONS:

1. Mix soy well with oil, lime juice and wasabi in a small bowl. Set aside.
2. Gently combine remaining ingredients in another bowl and add soy mixture; mix well but don’t mush ingredients. Garnish with sprouts or herbs of your choice just before serving, if desired.
3. Prepare Wonton Crackers: Preheat oven to 300°F. Cut wonton wrappers in half and place on ungreased baking sheet. Bake for 15 minutes or until just beginning to brown.
4. Serve tartare with crispy Wonton Crackers.

Nutrients per serving (3 oz tartare on 3 wonton crackers): Calories: 119, Total Fat: 5 g, Sat. Fat: 1 g, Omega-3s: 480 mg, Omega-6s: 320 mg, Carbs: 9.5 g, Fiber: 2 g, Sugars: 6 g, Protein: 10 g, Sodium: 270 mg, Cholesterol: 16.5 mg

Nutrients per cracker: Calories: 35, Total Fat: 0 g, Sat. Fat: 0 g, Carbs: 7 g, Fiber: 1 g, Sugars: 0 g, Protein: 2 g, Sodium: 25 mg, Cholesterol: 0 mg

CHEF ZIEN’S TIME-SAVING TIP:
Prepare ingredients ahead of time so they’re ready to go, but don’t combine ahi mixture with the soy sauce and sesame oil until you’re almost ready to serve it. You don’t want it getting mushy in consistency
.

TLT Lettuce Wraps

Replace the bacon in your BLT with lean tuna and you've got a CE-approved snack. We've also swapped out the bread for Boston lettuce for a sushi-inspired mini-meal - with each wrap packing a mere 52 calories!

Photo: Jodi Pudge

By Joanne Lusted

Serves: 8
Hands-on time: 15 minutes
Total time: 25 minutes

INGREDIENTS:

• 6 oz sushi-grade tuna
• 1 tsp to 1 1/2 tbsp Sriracha hot chili sauce, depending on your heat preference
• 1/4 cup nonfat plain Greek yogurt
• 2 Roma tomatoes, diced
• 8 small Boston lettuce leaves or hearts of romaine

PANTRY STAPLES:

• Sea salt and fresh ground black pepper, to taste
• Olive oil cooking spray

INSTRUCTIONS:

1. Season tuna with salt and pepper. Heat a nonstick skillet over medium-high. Mist tuna on all sides with cooking spray. Sear tuna for 30 seconds per side. Remove from skillet and set aside until cooled to room temperature. Slice tuna into 8 pieces and set aside.
2. In a small bowl, whisk together Sriracha sauce and yogurt until combined; set aside.
3. To assemble lettuce wraps, place 2 tbsp tomatoes into each lettuce leaf. Top with 1 tsp Sriracha yogurt and 1 slide tuna. Roll lettuce gently to enclose ingredients, using a toothpick to secure, if desired. Repeat assembly with remaining ingredients, place wraps onto a serving platter and enjoy immediately.

Nutrients per wrap: Calories: 52, Total Fat: 1 g, Sat. Fat: 0 g, Omega-3s: 180 mg, Omega-6s: 80 mg, Carbs: 5 mg, Fiber: 2 g, Sugars: 3 g, Protein: 8 g, Sodium: 84 mg, Cholesterol: 10 mg

Nutritional Bonus: The thick creaminess of nonfat Greek yogurt is a perfect substitute for both low-fat sour cream and regular yogurt when making dips and sauces. Most of the milk whey is removed during Greek yogurt’s triple-straining process, which results in a thick consistency and full-fat taste. It’s also high in protein – about 20 g per cup, roughly double that of regular yogurt. 

Reader Recipe Tester: 
Pamela Tissychy-Napier
Louisville, Kentucky
“You need very few dishes to make this tasty snack. Wash, slice and dice, then put it all together in just 10 minutes. Super snappy! My husband came in from work at 12 am and warmed up the recipe for a quick midnight wrap snack. It’s not heavy at all, so eating them late is guilt free! A mini meal full of protein and veggies.
”

Edamame Salad

The ratio of protein and carbohydrates makes this salad ideal for a light lunch or snack. Try serving it with brown rice for a more substantial meal.

Photo: Peter Chou

By The Clean Eating Team

Serves: 4
Hands-on time: 15 minutes
Total time: 15 minutes plus refrigeration (2 to 3 hours)

INGREDIENTS:

• 10 oz frozen shelled edamame
• 2 green onions, sliced
• 1 sheet nori (seaweed), crumbled
• 1/4 cup rice wine vinegar
• 1 tbsp olive oil
• 1/4 tsp sea salt
• 1/4 tsp Nanami Togarashi (Asian seasoning blend)

INSTRUCTIONS:

1. Cook edamame according to package directions; set aside.
2. In a medium bowl, combine edamame with onions and nori.
3. In a small bowl, whisk together vinegar, oil, salt and Nanami Togarashi; add to edamame mixture and combine thoroughly. Refrigerate for 2 to 3 hours before serving, for best results; can be kept in fridge for up to 4 days.

Nutrients per 1/2-cup serving: Calories: 130, Total Fat: 6 g, Sat. Fat: 0 g, Monounsaturated Fat: 3 g, Polyunsaturated Fat: 0 g, Omega-3s: 30 mg, Omega-6s: 300 mg, Carbs: 10 g, Fiber: 4 g, Sugars: 1 g, Protein: 8 g, Sodium: 160 mg, Cholesterol: 0 mg

TIP:
Nanami Togarashi can be found in the Asian section of most supermarkets or health food stores. But if you can’t locate the seasoning, red chile pepper flakes may be substituted
.

Chicken & Shrimp Spring Rolls with Peanut Sauce

Our crisp and fresh spring rolls are a delight to munch on, because these rolls are extremely low in calories and fat, unlike their fried counterparts. CE's rolls are so packed with vegetables that they're almost like eating a salad in a wrap!

Photo: Yvonne Duivenvoorden

By Jeanette Hurt

Serves: 20
Hands-on time: 1 hour
Total time: 1 hour

INGREDIENTS:

• 18 to 20 spring roll wrappers (about 8-inch in diameter each)
• 1 head Boston or Bibb lettuce, leaves separated and largest leaves cut in half
• 1 leaf Napa cabbage, chopped thinly
• 1/2 cup cooked shrimp, shells and tails removed, diced
• 1/4 lb cooked skinless, boneless chicken breast, diced fine
• 1/2 cup broccoli, finely chopped or shredded
• 1/2 cup carrots, shredded
• 1/2 cup bean sprouts
• 4 green onions, chopped
• 1 avocado, sliced
• 1 egg white

INSTRUCTIONS:

1. Wet spring roll wrapper with warm water. (TIP: It is easy to do this with running water from the sink.)
2. Place wrapper on a hard surface. Place lettuce leaf on far left edge of wrapper.
3. Place 2 tsp cabbage (about 3 slices), 1 tsp shrimp, 1 tsp chicken, 1 tsp broccoli, 1 tsp carrots, 1 tsp bean sprouts and 1/4 tsp green onions into lettuce leaf. Top with 1 slice avocado.
4. Roll wrapper from left to right, folding in the top and the bottom sides of wrapper toward the middle. Just before the wrapper is completely wrapped, brush a little egg white on the end so that the wrapper neatly closes.
5. Complete Steps 1 to 4 for each wrapper. Serve with Light & Tangy Peanut Satay Sauce.

LIGHT & TANGY PEANUT SATAY SAUCE

INGREDIENTS:

• 1/4 cup freshly squeezed lime juice (about 1 lime)
• 1/8 cup creamy natural peanut butter, unsalted
• 2 tbsp fresh cilantro, minced finely
• 2 tbsp water
• 1 tbsp apple cider vinegar
• 2 cloves garlic, minced finely
• 2 tsp tomato paste
• 2 tsp low-sodium tamari soy sauce
• 2 tsp raw honey
• 1 tsp fresh ginger, grated
• 2 drops chile sesame oil (available at Asian or specialty food stores)

INSTRUCTIONS:

1. Whisk all ingredients together in a medium bowl.

Nutrients per spring roll (based on 20 servings): Calories: 90, Total Fat: 2 g, Sat. Fat: 0 g, Carbs: 13 g, Fiber: 1 g, Sugars: 0 g, Protein: 3 g, Sodium: 80 mg, Cholesterol: 15 mg

Nutrients per 2-tsp serving of sauce: Calories: 15, Total Fat: 1 g, Sat. Fat: 0 g, Carbs: 2 g, Fiber: 0 g, Sugars: 1 g, Protein: 0 g, Sodium: 25 mg, Cholesterol: 0 mg

Nutritional Bonus: In addition to their extremely creamy texture and delicious taste, avocados contain more than 20 vitamins and minerals. Plus, a single avocado is also high in the carotenoid lutein, which studies suggest may help keep your eyes functioning efficiently.

VEGGIE VARIATION:
To make all-veggie spring rolls, increase the amount of broccoli, bean sprouts and carrots to 3/4 cup, and use 2 avocados. When wrapping spring rolls, fill with 1 1/2 tsp broccoli, bean sprouts and carrots, and add 2 slices avocado
.

Sweet & Crunchy Guacamole

Yogurt lends a light creaminess to this cool guacamole, studded with colorful mango and dried cranberries, and crisp jicama and pepitas.

Photo: Cara Lyons

By Cara Lyons

Serves: 10
Hands-on time: 20 minutes
Total time: 20 minutes

INGREDIENTS:

• 1/4 cup raw unsalted cashews (1 oz)
• 2 avocados, halved, pitted and peeled
• 6 oz nonfat plain Greek yogurt
• 2 tbsp fresh lime juice
• 1/4 cup chopped fresh cilantro
• 1/2 tsp sea salt
• 2 tbsp dried unsweetened cranberries
• 1/2 cup peeled, pitted and finely diced mango
• 1/2 cup peeled and finely chopped jicama
• 2 tbsp dry-roasted unsalted pepitas (pumpkin seeds)

INSTRUCTIONS:

1. Heat a small skillet (nonstick or not) on medium-low. Add cashews and toast, shaking pan occasionally, until lightly browned, about 7 minutes. Remove from heat and set aside.
2. In a large bowl, combine avocados and yogurt and mash with a potato masher or fork until nearly smooth. Stir in lime juice, cilantro and salt.
3. Transfer cashews and cranberries to a cutting board and chop roughly. Add to avocado mixture and stir to combine. Stir in mango, jicama and pepitas. Place plastic wrap directly over surface and refrigerate until needed, for up to 3 or 4 days.

Nutrients per 1/4-cup serving: Calories: 107, Total Fat: 7 g, Sat. Fat: 1 g, Monounsaturated Fat: 5 g, Polyunsaturated Fat: 1 g, Carbs: 9 g, Fiber: 3 g, Sugars: 4 g, Protein: 3 g, Sodium: 108 mg, Cholesterol: 0 mg

SERVING TIP:Slice your favorite corn or whole-wheat tortillas into wedges, arrange on a baking sheet and bake at 425°F for 8 to 10 minutes or until crisp. Serve with our Sweet & Crunchy Guacamole!

SEASONAL SWITCH:
During winter months, try using pomegranate seeds in place of dried unsweetened cranberries! The seeds add a similarly satisfying tinge of tartness and a varied texture
.

Spicy Roasted Chickpeas

Understanding the importance of eating every few hours, our reader recipe developer wanted to create a snack she could feel good about munching on. Her Spicy Roasted Chickpeas can be kept in the fridge for up to four days, but we bet your family will gobble them up by that time!

Photo: Gibson & Smith

By Gretchen Kennedy

Serves: 4

INGREDIENTS:

• 2 cups canned or cooked chickpeas, drained and well rinsed
• 1 tbsp fresh lemon juice
• 1 tbsp olive oil
• 1 tsp maple sugar flakes
• 1 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp ground cinnamon
• 1/4 tsp each sea salt and ground black pepper
• Pinch cayenne pepper, to taste

INSTRUCTIONS:

1. Preheat oven to 425°F.
2. Combine all ingredients in a bowl; toss well.
3. Spread chickpea mixture on foil-lined baking sheet.
4. Put in oven, roasting for 20 to 25 minutes; toss mixture about halfway through.
5. When chickpeas are dark brown in spots, remove from oven and let cool.
6. Store in airtight container in refrigerator.

Nutrients per serving (2/3 cup spicy roasted chickpeas): Calories: 140, Fat: 5 g, Sat. Fat: 0 g, Carbs: 17 g, Fiber: 4 g, Sugars: 4 g, Protein: 6 g, Sodium: 460 mg, Cholesterol: 0 mg

READER RECIPE TESTER:
Gretchen Kennedy
South Riding, Virginia
“I eat clean because I truly believe that my body requires real, whole foods and not chemicals. Sure, I slip up from time to time _ it’s hard not to in this day and age. However, whenever I eat clean it makes me feel energetic, healthy and proud of myself. I wanted an easy-to-make snack that I could go to in a pinch. I love crunchy food, but I wanted something healthier than a bag of chips.
”

Spicy Parmesan Collard Chips

Looking for a crunchy, savory snack? These thin, crisp and delicious baked chips will soon become a surprise hit in your house.

Photo: Jodi Pudge

By Joanne Lusted

Serves: 6
Hands-on time: 15 minutes
Total time: 35 minutes

INGREDIENTS:

• 1 head collard greens, rinsed and dried (about 12 oz)
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1/4 cup grated Parmesan cheese
• 1/4 tsp cayenne pepper
• 1/4 tsp sea salt

INSTRUCTIONS:

1. Ensure that 2 racks are in place in oven, in middle and bottom third positions. Preheat oven to 300°F.
2. Using a knife, remove thick stems from center of collard leaves, cutting leaves in half. Then cut each leaf into 2 1/2-inch pieces. In a large mixing bowl, toss collards with oil, lemon juice and Parmesan until evenly coated; season with cayenne and salt.
3. Arrange leaves in a single layer on 2 parchment-lined baking sheets, dividing evenly (leaves may overlap slightly). Both sheets of collards may be cooked simultaneously but placed on separate oven racks.
4. Bake collards for about 18 minutes, until leaves are crispy and cheese is golden brown. After 12 minutes of cooking, begin checking leaves for doneness every 2 minutes. Remove any crisp chips each time and return sheets to oven until all chips are done. Allow chips to cool to room temperature and enjoy. Chips may be stored in a sealable bag or container in a cool, dark place for up to 5 days.

Nutrients per serving (1 cup Parmesan collard chips): Calories: 79, Total Fat: 6 g, Sat. Fat: 1 g, Monounsaturated Fat: 3.5 g, Polyunsaturated Fat: 0.5 g, Carbs: 3.5 g, Fiber: 2 g, Sugars: 0.25 g, Protein: 3 g, Sodium: 118 mg, Cholesterol: 3 mg

Nutritional Bonus: Yes you should eat more chips… as long as they’re Clean Eating’s Collard Chips! Collard greens have a multitude of nutritional benefits, including rich stores of vitamin C, essential for the growth and repair of tissues in the body as well as the maintenance of cartilage and bones. One cup of our Collard Chips offers 35% of your daily requirement of the well-known immune-boosting vitamin.

SIMPLE SWAP:Substitute fresh kale for the collard greens. Decrease cooking time by about 4 to 6 minutes
.

Cantaloupe Basil Sherbet

Both sherbet and sorbet consist of fruit juices or purées and sweetener, but sherbets also include dairy. Most sherbet sold in the US often contains 1 to 2% milk fat, but our recipe uses skim milk for a zero gram fat total.

Photo: Gregory James

By Joanne Lusted

Serves: 14

INGREDIENTS:

• 1 medium ripe cantaloupe
• 1 cup 100% orange juice
• 2 tbsp fresh lemon juice
• 1 cup skim milk
• 1/4 cup raw honey
• Pinch sea salt
• 2 tbsp finely chopped fresh basil, plus additional for garnish

INSTRUCTIONS:

1. Cut cantaloupe in half, remove seeds and scoop out flesh. Cut flesh into 1-inch chunks, place in a sealable bag and freeze until solid, about 1 to 2 hours.
2. Place cantaloupe chunks, orange juice and lemon juice into a food processor or blender and purée until smooth. Add milk, honey and salt. Continue to blend until combined. (At this point, if using a commercial ice cream machine, freeze mixture according to manufacturer’s instructions.)
3. Using a spatula, scoop mixture into a shallow 13 x 9-inch freezer-safe container and whisk in basil. Loosely cover with plastic wrap and place container in freezer for about 2 hours, or until frozen around edges and almost frozen in center. Break frozen pieces into chunks and place entire mixture into food processor. Blend until smooth and creamy, about 2 to 3 minutes. Place mixture back into freezer-safe container and into freezer to set for 2 to 3 hours or until mixture is scoopable.
4. Sherbet becomes very hard and “snowy” in texture when stored in freezer. To soften, allow container of sherbet to warm slightly in fridge for about 5 to 8 minutes or until soft enough to break apart or scoop. Break desired amount of sherbet into pieces and place into food processor. Purée mixture until creamy. Sherbet may be served immediately if scoopable. If mixture is very soft and not able to be scooped into a ball, refreeze for about 1 hour.
5. To serve, scoop into serving bowls, garnish with basil, if desired, and serve immediately. Best if consumed within 2 to 3 days. Store covered in a sealable freezer-safe container in freezer.

Nutrients per 1/2-cup serving: Calories: 50, Total Fat: 0 g, Sat. Fat: 0 g, Carbs: 12 g, Fiber: 1 g, Sugars: 11 g, Protein: 1 g, Sodium: 35 mg, Cholesterol: 0 mg

TIP:
This frozen treat recipe requires a few mixings and trips to the freezer. Don’t skip these steps, as they help break up ice crystal formation so your mixture doesn’t freeze into a solid granular block. Feel free to play with different flavors in your sherbet. For a refreshing twist, honeydew melon and fresh mint may be substituted for the cantaloupe and basil
.