Creamy Crenshaw Melon Pudding

Category : Desserts

Author : Tracy

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Rating :


Date : 01/09/2009


4-1/2 cups diced Crenshaw melon
8 oz reduced-fat Neufchatel cream cheese, cut up
1 cup low-fat cottage cheese
1 cup vanilla yogurt
Zest of 1 lemon
1 tbsp fresh lemon juice
1/2 cup organic cane sugar
1/4 oz unflavored gelatin
1/4 cup cold water
Fresh mint leaves, for garnish


1. Place diced melon in a food processor and process until smooth; transfer to a bowl. With processor running, add cream cheese a little at a time until creamy. Add cottage cheese, yogurt, lemon peel, lemon juice, and sugar. Process until smooth, scraping down sides occasionally. Add pureed melon and process until well blended.

2. In a small saucepan, sprinkle gelatin over cold water and set aside for about 5 minutes, until softened. Heat gelatin on very low heat, stirring gently, until liquid is clear. Add gelatin to melon mixture and process until well blended. Pour into a 6-cup mold and chill until set, at least 2 hours. Garnish with fresh mint leaves.

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