From Quick Cooking
 

"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 carton (8 ounces) fat-free lemon yogurt
* Fresh raspberries, optional


SERVINGS 6
CATEGORY Low Fat
METHOD Chill
PREP 15 min.
TOTAL 15 min.


DIRECTIONS




In a small saucepan, sprinkle gelatin over lemon juice; let stand for 1 minute. Cook over low heat until gelatin in dissolved. Place cantaloupe, sugar and gelatin mixture in a blender; cover and process until smooth. Transfer to a boil; stir in yogurt. Spoon into individual dishes; chill until firm. Garnish with raspberries if desired. Yield: 6 servings.

 



NUTRITIONAL INFO




Nutritional Analysis: 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.