This unique summer dessert is low in fat and a creative way to use cantaloupe. It's best when made with very ripe melon to give the sweetest flavor. —Sandy McKenzie, Braham, Minnesota
Ingredients
- 2 envelopes unflavored gelatin
- 3 tablespoons lemon juice
- 4 cups cubed ripe cantaloupe
- 1 tablespoon sugar
- 1 cup 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.
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