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Melon Mousse

 Melon Mousse
"This unique summer dessert is low in fat and a creative way to use cantaloupe," says Sandy McKenzie from Braham, Minnesota. "It's best when made with very ripe melon to give the sweetest flavor."
6 ServingsPrep: 15 min. + chilling


  • 2 envelopes unflavored gelatin
  • 3 tablespoons lemon juice
  • 4 cups cubed ripe cantaloupe
  • 1 tablespoon sugar
  • 1 cup (8 ounces) fat-free lemon yogurt
  • Fresh raspberries, optional


  • In a small saucepan, sprinkle gelatin over lemon juice; let stand for
  • 1 minute. Heat over low heat, stirring until gelatin is completely
  • dissolved.
  • In a blender, combine the gelatin mixture, cantaloupe and sugar;
  • cover and process until smooth.
  • Transfer to a bowl; stir in yogurt. Spoon into individual dishes;
  • chill until firm. Garnish with raspberries if desired. Yield: 6
  • servings.
Nutritional Facts: One 1/2-cup serving (without garnish) equals 90 calories, trace fat (0 saturated fat), 1 mg cholesterol, 40 mg sodium, 18 g carbohydrate, 0 fiber, 5 g protein. Diabetic Exchanges: 1 fruit, 1/2 fat-free milk.