Recipe – Creamy Cantaloupe Ice Cream

Cantaloupe!

What a yummy summer fruit! “Cantaloupe is truly a high-volume food. An entire large melon has only 277 calories, way less than most desserts, and more than most people can eat at one sitting. About 90 percent of the melon is water. But that water in the melon goes a long way toward filling you up. Water in foods seems to do this more than water that you drink alongside foods. Hence melons and soups do a better job of appetite control than solid food plus a glass of water. No one really knows why.

“But cantaloupe is not a great food just because it’s high-volume and low-calorie. It is also a potassium and vitamin A heavyweight. One cup of melon cubes gives you a whopping 427 mg of potassium (not to mention a little calcium and magnesium).

“Many studies show that people who eat potassium-rich foods have lower rates of heart disease and stroke. Potassium is also a key component in maintaining healthy blood pressure. … There is vitamin A and beta-carotene, both of which are plentiful in cantaloupe. Though a lot of people know about the role of vitamin A in vision and growth and bone development, what is not as well known is how terrific it is for the immune system. I consider it one of the best immune-system boosters around.” Excerpts from The 150 Healthiest Foods on Earth, 103, Jonny Bowden, Ph.D., C.N.S.

Recipe – Creamy Cantaloupe Ice Cream

Ingredients

¼ of a whole cantaloupe

1 banana

Process

Cut the banana and the cantaloupe (remove the skin and seeds) in pieces and freeze overnight.

Pulse or blend frozen banana and cantaloupe pieces until completely smooth.

Enjoy the ice cream!