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Cantaloupe-Banana Slush

Adapted from : Cooking Light, June 1997, p.114
Serving Size : 5 

2 cups coarsely chopped cantaloupe
2 cups sliced ripe banana (about 2 medium)
2 cups pineapple-orange-banana juice
1 tablespoon sugar or substitute, optional
1 tablespoon lime juice

Arrange cantaloupe and banana in a single layer on a baking sheet; freeze until firm. Place frozen fruit in a food processor; process until chunky. With processor on, slowly add remaining ingredients; process until smooth. Serve immediately.

Serving Size: 1 cup

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