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One ripe cantaloupe
One cup of water
8 packets of Splenda
4 sprigs fresh mint
Juice of 1/2 a lime
1 tsp. fresh lime zest
4 Tbl. heavy cream
How To Prepare:
Add the water, splenda, mint leaves (reserving a few for garnish) lime juice and lime zest in a small saucepan and boil for ten minutes until syrupy. While it is reducing, seed the cantaloupe and scoop the flesh into a blender. Pour the syrup over the cantaloupe through a sieve to remove the mint leaves and lime zest. Pulse a few times to blend and then puree for a few seconds. Skim the foam off the top and then place in the refrigerator until well chilled, at least two hours. Serve in chilled bowls with a few mint leaves and a swirl of heavy cream for garnish.
Number of Servings:
Carbs per serving - include all nutritional information if known: