If you love the flavor of fresh cantaloupe, then you are going to love my recipe for Cantaloupe Frozen Yogurt, using the Ninja Creami machine. The sweetness of the ripe cantaloupe mixed with the tanginess of the yogurt, makes the perfect treat. I’ll show you how to take just a few simple ingredients and turn them into a low calorie cantaloupe frozen yogurt that’s the perfect snack or dessert!
This recipe comes in at 163 calories, 11 grams of protein, 25 grams of sugar, 1 gram of fat, 80 carbs, 30 net carbs (total carbs-allulose) for the ENTIRE pint. See the recipe card at the bottom of the post for all nutrition facts.
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- Tips for making Ninja Creami Cantaloupe Frozen Yogurt (Low-Calorie)
- Looking for more Ninja Creami Low Calorie Recipes?
- Ingredient tips and substitutions for making Ninja Creami Cantaloupe Frozen Yogurt (Low Calorie)
- Directions for Making the Ice Cream Mixture
- Directions for Processing the Ice Cream Mixture
- Save for Later on Pinterest!
- Recipe
- Comments
One of the best things about making cantaloupe frozen yogurt in the Ninja Creami ice cream maker is you can 100% control the ingredients that you put in it. Store-bought ice creams and frozen yogurts often have sugar and preservatives that many folks don’t want in their diet. Make it home and make it the way that you want!
One of the most important things to consider when making Ninja Creami cantaloupe frozen yogurt is the ripeness of the cantaloupe. If you use a cantaloupe that is not ripe, it will not have much flavor. It’s quite difficult to make a good tasting frozen yogurt when the cantaloupe has little to now flavor or natural sweetness. If it doesn’t taste sweet and ripe before freezing, it’s not going to taste any better after making it into frozen yogurt. The sweeter and riper the cantaloupe, the better.
If you’ve bought a cantaloupe only to get home and find out that it’s not as sweet as you would like, you can squeeze a tiny bit of fresh lemon juice or lime juice on it or sprinkle a little bit of salt on it. The juices acidity and salt help to bring out the natural sweetness of the cantaloupe. But, don’t use too much or it will taste too tart or salty.
Looking for more Ninja Creami fruit recipes? Check out my recipe for making Ninja Creami strawberry ice cream, Ninja Creami blueberry sorbet, and Ninja Creami Honeydew sorbet!
Tips for making Ninja Creami Cantaloupe Frozen Yogurt (Low-Calorie)
I was pleasantly surprised by the amount of cantaloupe flavor in this recipe. The frozen yogurt has just the right amount of flavor and the allulose helps to bring out the sweetness of the fruit. Taste the cantaloupe before using it for the recipe, if the cantaloupe isn’t very sweet or doesn’t have a strong cantaloupe flavor, you’ll need to adjust the amount of sweetener used.
Yes, you can use vanilla extract instead of vanilla bean paste in just about any of my recipes. I prefer the flavor that the paste provides over the flavor of the extract. It’s a personal preference. If you prefer extract or don’t have any paste on hand, feel free to use the extract instead of the paste. Vanilla bean paste is a 1:1 ration to vanilla extract.
Cantaloupe can be a little difficult to find based on the time of year. If you can’t find a whole cantaloupe, look in the packaged food section of your grocery stores’ produce department. No matter the time of year, my grocery store always has cut fruit in plastic containers. The chunks of fruit might be bigger than the recipe calls for (for measuring purposes) so you might have to cut the cantaloupe into smaller pieces.
If you tightly seal the lid and keep the frozen yogurt in a cold spot in the freezer (the back) and not in the door, it will stay good for several weeks. The frozen yogurt itself won’t go “bad,” but it will start to get freezer burnt after an extended period of time.
As long as your frozen yogurt is between 9°F and -7°F, you do not need to thaw the ice cream before processing.
Looking for more Ninja Creami Low Calorie Recipes?
Ingredient tips and substitutions for making Ninja Creami Cantaloupe Frozen Yogurt (Low Calorie)
The full ingredient list is at the bottom of this post in the recipe card.
- Cantaloupe-Use fresh melon. You can cut up a whole cantaloupe or use the store-bought already cut up cantaloupe that comes in plastic containers.
- Yogurt-To keep the calories and sugar low, zero-sugar vanilla Greek yogurt was used. If you prefer, you can use a different type of yogurt, but the nutrition info will change. You can also use plain yogurt instead of vanilla but you will need to increase the amount of vanilla bean paste used, just slightly.
- Allulose Granular Sugar Substitute-Allulose tastes very similar to sugar and is 1:1 ration with sugar. If you prefer, you can use sugar or your preferred sweetener like monk fruit, Stevia, or Splenda, as long as it’s a 1:1 ratio with sugar.
- Vanilla Bean Paste- I prefer to use vanilla bean paste because it provides a deeper, richer vanilla flavor. You can use vanilla extract if preferred.
Directions for Making the Ice Cream Mixture
- Pour the cantaloupe, yogurt, allulose, and vanilla bean paste into a small blender and blend until all ingredients are fully combined. Pour the mixture into a Ninja Creami container.
- Freeze on a level surface for 24 hours. Your freezer should be between 9 and -7 degrees Fahrenheit.
Directions for Processing the Ice Cream Mixture
- After 24 hours, remove the Ninja Creami container from the freezer. If there is a large bump in the frozen yogurt, melt or scrape the large bump so that the top is level.
- Place the Ninja Creami container into the outer bowl of the Ninja Creami and then process on “LITE ICE CREAM.”
- If the frozen yogurt is dry or crumbly looking (like sand), pour in a tablespoon or two of milk and then re-spin. If the frozen yogurt looks more like little balls of ice cream, re-spin without adding liquid. You may have to respin a couple of times.
Save for Later on Pinterest!
Recipe
Ninja Creami Low Calorie Cantaloupe Frozen Yogurt
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Equipment
Add Food Grade Vegetable Glycerin To Make Leftover Ice Cream Scoopable Right Out of the Freezer
Per 16 ounce pint: *Add 1 Teaspoon to full fat/full sugar bases *Add 1.5 teaspoon to high protein bases *Add 2 teaspoons to low sugar/low fat lite bases. Freeze and process per the recipe. Take the leftovers out of the freezer and scoop without having to reprocess.
Original and Deluxe Ingredient Measurements
Use the multiplier below to adjust quantities based on the machine that you own. 1X=Original 16 ounce 1.5X=Deluxe 24 ounces
Ingredients
Ice Cream Base
- 10 Ounces (283 ½ g) Fresh Cantaloupe (About 1½ Cups-Cut into 1-2 inch cubes)
- ½ Cup (118 2/7 ml) Zero Sugar Vanilla Greek Yogurt (Chobani)
- ¼ Cup (50 g) Allulose Granular Sugar Substitute
- 1 Teaspoon (1 Teaspoon) Vanilla Bean Paste
Optional
- 1-2 Tablespoons (1 Tablespoons) Milk
Instructions
Make the Ice Cream Mixture
- Pour the cantaloupe, yogurt, allulose, and vanilla bean paste into a small blender and blend until all ingredients are fully combined. Pour the mixture into a Ninja Creami container.
- Freeze on a level surface for 24 hours. Your freezer should be between 9 and -7 degrees Fahrenheit.
Process the Ice Cream
- After 24 hours, remove the Ninja Creami container from the freezer. If there is a large bump in the frozen yogurt, melt or scrape the large bump so that the top is level.
- Place the Ninja Creami container into the outer bowl of the Ninja Creami and then process on "LITE ICE CREAM."
- If the frozen yogurt is dry or crumbly looking (like sand), pour in a tablespoon or two of milk and then re-spin. If the frozen yogurt looks more like little balls of ice cream, re-spin without adding liquid. You may have to respin a couple of times.
Notes
Nutrition
Nutrition information is provided as a courtesy and is an estimate only. Optional ingredients are not included in the nutrition information.
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