Canteloupe & Jell-O
1. Cut the canteloupe in half, from bud to stem. Scoop out the seeds and throw them out. Then cut a slice out of the bottom of each half so it will sit level.
2. Pour the boiling water in a bowl. Then mix in the Jell-O. Quickly stir in the applesauce and strawberries until it's thoroughly combined. Spoon the Jell-O mixture into each canteloupe half until they're full to the top. Cover with a plastic wrap and let them harden in the refrigerator overnight.
3. When you're ready to serve, cut each half into 3 servings. Then cut away the rind from the canteloupe "meat." To make it easier to eat, slice each melon into chunks. Finally garnish with low-fat whipped topping for a little extra treat.
Yield: 6 Servings
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