Category : Desserts
Author : Tracy
Hits : 3012
Date : 01/09/2009
4-1/2 cups diced Crenshaw melon8 oz reduced-fat Neufchatel cream cheese, cut up1 cup low-fat cottage cheese1 cup vanilla yogurtZest of 1 lemon1 tbsp fresh lemon juice1/2 cup organic cane sugar1/4 oz unflavored gelatin1/4 cup cold waterFresh 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.
Always the symbol of hospitality, the beautiful pineapple was once a rare fruit. So rare in fact, it was called "the fruit of kings."
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