"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."
VERIFIED BY Taste of Home Test Kitchen
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- 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.
Originally published as Melon Mousse in Quick Cooking
July/August 1999, p15
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MY REVIEW
Reviewed Mar. 31, 2013
"MUST use ripe melon! Otherwise it has a tapioca texture. Would like to try it again to see if I can get closer to mousse."
