This melon sorbet uses real fruit, so you will get vitamins and fibre that are not found in artificially flavoured ice cream.
Frozen fruit has a nutrient content similar to that of fresh fruit. Thus, you still get all the goodness of fresh fruit in a frozen dessert.
As the fruit is blended and not juiced, all the fibre of the natural fruit will be retained.
Honeydew, which is used in this recipe, is rich is fibre and vitamin C. Like many other types of fruit, it is low in calories and contains no cholesterol or fat. Generally, sorbets tend to be lower in fat, although they might still be loaded with sugar.
(Per 122g serving)
Energy: 112 kcal
Total fat: 0.05g
Saturated fat: 0.05g
Dietary fibre: 0.88g
* The analysis is based on the use of non-packed brown sugar, which is less dense and coarser than packed brown sugar
For example, 100g of standard vanilla ice cream has 11g of fat, but the same amount of melon sorbet has zero fat. Even so, their sugar content is similar - 100g of ice cream has 21g of sugar, while 100g of melon sorbet has 18g.
As ice cream contains dairy ingredients, it does have more calcium than a sorbet. Do note, however, that this melon sorbet dish provides a significant 24mg of vitamin C, while vanilla ice cream has almost none.
Principal dietitian, Raffles Diabetes & Endocrine Centre