Cantaloupe Velvet

Ingredients

2 cups cantaloupe puree
1/4 cup sugar
1/4 cup lime juice
1/8 teaspoon salt
1 tablespoon unflavored gelatin
1/4 cup cold water
1/4 cup Roberts Whipping Cream

Preparation

For cantaloupe puree, liquify in a blender enough cantaloupe (seeds and rind removed) to make 2 cups puree and strain into a bowl. Add sugar, lime juice and salt. Soften gelatin in cold water in top of a double boiler over hot water; stir into melon mixture. Pour mixture into a freezer tray and place in freezer. When mixture freezes to mushy consistency (about 1 hour), remove mixture from tray and beat slowly with electric mixer. Add whipping cream and blend well. Cover with transparent wrap and return to freezer. Remove from freezer about 30 minutes before serving. Spoon into individual serving dishes. If desired, garnish with wedges of lime, red sweet cherries, blueberries or pour Kahlua over the top.

Yield: 4 to 6 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.