What to Eat Wednesday: Cantaloupe Granitas


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These icy treats will cool you and off and keep your diabetes control on trackIt's hot in Houston this summer! Looking for the perfect pool-side treat that won’t throw your diabetic meal plan out of whack? Try these Cantaloupe-Tarragon Granitas from Diabetic Living. Yum!


  • 1/4 cup sugar*
  • 1/4 cup water
  • 2 tablespoons snipped fresh tarragon leaves
  • 1 small ripe cantaloupe (about 1 pound), peeled, seeded, and cut up (about 4 cups)
  • 1 teaspoon finely shredded lemon peel
  • 2 tablespoons lemon juice
  • Lemon peel twists (optional)


  1. For tarragon syrup: In a small saucepan, combine sugar and the water. Bring to boiling, stirring to dissolve the sugar. Remove saucepan from heat; stir in 1 tablespoon of the tarragon. Let mixture stand for 5 minutes; strain through a fine-mesh sieve. Discard solids.
  2. Place cantaloupe in a food processor or blender; cover and process or blend until smooth. Add the tarragon syrup, the remaining 1 tablespoon tarragon, the finely shredded lemon peel, and lemon juice. Cover and process or blend to combine.
  3. Pour cantaloupe mixture into a 2-quart baking dish or shallow freezer container. Cover with foil and freeze about 3 hours or until nearly firm, scraping every hour with the tines of a fork so the mixture freezes into coarse crystals.
  4. To serve, scrape the granita with a fork; scoop into dessert dishes. If desired, garnish with lemon peel twists. Makes 8 servings (1/2 cup per serving)

*Test Kitchen Tip: We do not recommend using a sugar substitute for this recipe.

Nutrition Facts Per Serving:

Servings Per Recipe: 8
PER SERVING: 45 cal., 10 mg sodium, 11 g carb. (1 g fiber, 11 g sugars), 1 g pro.

Dr. Andrew Schneider
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A podiatrist and foot surgeon in Houston, TX.
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