BAYOU MELON

Fill honeydew melon halves with this fruit and gelatin combination, then cut into wedges for a dazzling summer dessert.

Ready in: 240
Makes 4 servings

INGREDIENTS

  • 1    small honeydew melon, halved and seeded
  • 1    (4-serving size) package ROYAL Strawberry-Banana Gelatin*
  • 3/4  cup   boiling water
  • 1/2  cup   sour cream
  • 1/3  cup   banana slices
  • 1/3  cup   blueberries
  • 4    whole strawberries, for garnish
  •     Mint sprigs, for garnish

DIRECTIONS

  1. Scoop out melon, leaving 1/2-inch shell; invert shells to drain. Puree enough melon to equal 1/2 cup; chop enough remaining melon to equal 1 cup. (Reserve any remaining melon for another use.)
  2. Dissolve gelatin in boiling water; stir in sour cream and pureed melon. Refrigerate until slightly thickened.
  3. Stir chopped melon, banana and blueberries into thickened gelatin; spoon into melon shells. Refrigerate until firm, about 3 hours.
  4. Halve each melon shell to make 4 wedges. Garnish with strawberries and mint sprigs if desired.
  5. * 1 (4-serving size) package SugarFree ROYAL Strawberry Gelatin may be substituted.

NUTRITIONAL FACTS

211.73 calories,3.9 protein,39.2 carbohydrate,5.23 total fat,3.13 saturated fat,10.66 cholesterol,209.13 sodium,1.13 dietary fiber

TIME

Preparation Time : 30 Minutes
Chill Time : 3 Hours 30 Minutes
Total Time : 4 Hours

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