"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."
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.