Melon Mousse

Name: Melon Mousse
Prep time: 15 min
Total time: 15 min
Yield: 6 servings.
Ingredients: 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

"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."

Ingredients

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

Directions

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.

Nutrition Facts

1/2 cup: 90 calories, 0 fat (0 saturated fat), 1mg cholesterol, 40mg sodium, 18g carbohydrate (0 sugars, 0 fiber), 5g protein. Diabetic Exchanges: 1 fruit, 1/2 fat-free milk.

Originally published as Melon Mousse in Quick Cooking July/August 1999

Reviews

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Average Rating:

cast_iron_king

Aug 7, 2019

This is really unusual and unique recipe! It is a little heavier than actual mousse, but not much. I took heed of the creator's words and the reviewer below, and used a really ripe cantaloupe. Even then, I had to process it in the blender for an extended time to get it pretty smooth, but it was worth it! I will try it again, using vanilla or plain yogurt to see if it focuses a little more on the cantaloupe flavor, but it is really good as is!
Brenda2772

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.