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Ingredients: 1 Package(s) (4-serving size) JELL-O 1/2 c Cold water Brand Sugar Free Gelatin, Ice cubes any flavor 3/4 Cup(s) Boiling water -honeydew, or watermelon) Directions: Completely dissolve gelatin in boiling water. Combine cold water and enough ice cubes to measure 1 1/4 cups. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Measure 1 1/3 cups gelatin; add melon. Pour into 7 individual dishes or medium serving bowl. Beat remaining gelatin at high speed with electric mixer until thickened and doubled in volume. Spoon over gelatin mixture in dishes. Chill until set, about 2 hours. Garnish if desired. Makes 3 1/2 cups or 7 servings. Nutritional information per serving: calories - 14, protein - 1 gm., fat - 0, carbohydrates - 2 gm., cholesterol - 0 mg., sodium - 50 mg. Diabetic Exchanges: FREE, limited. FROM: There's Always Room for Sugar Free JELL-O copyright 1992 JELL-O is a registered trademark of Kraft General Foods, Inc. NOTE: A note at the beginning of the recipe says you could substitute orange juice or pineapple juice for the cold water for additional flavor and about 25 extra calories per serving. (Trish)
Check some related videos Similar recipes: Melon fruit salad Scoop melons into balls and gently toss with lemon juice, ginger pieces and rum essence. Serve in scooped out mini lemon shell for a refreshing snack or a delicious dessert. "Sunday Mail" Adelaide South Australia, 23 Feb 1997 Minted melon mold * Melon balls can include things like Cantaloupe, or Honeydews, etc. ** Garnishes can be mint leaves and more melon balls. ~-------------------------------------------------------------------------- In medium bowl, pour boiling water over gelatin Salad of chicken & melon * Cut cantaloupe into chunks. Halve and seed grapes. Trim asparagus, boil, steam or microwave until just tender. Cut asparagus into 2 inch lenghts. Combine broth, wine and garlic in a pan, add chicken; bring to a boil, reduce heat and simmer for Melon slush Place ice cubes in a blender and blend until just crushed. Add cantaloupe, lemon juice, and sugar substitute. Blend until combined, about 10 seconds. Serve Immediately. Melon fresco If using fruits with seeds, remove the seeds first; other fruits may be combined in the blender, poured over ice and enjoyed. Some of the most delicious frescos are made with mulberry, soursop, papaya and starfruit, but they can also be made wi Chilled puree of carrot and melon HEAT THE OIL IN A STOCK POT over low heat, add the onions and slowly cook, stirring, for about 7 minutes. Do not let them color. Add the carrots and continue cooking, stirring, until most of their water has been released and they fall apart, about Melon meringue nests Arrange balls of mini melon and champagne melon in the meringue cases. Add a dollop of cream and top with a sprig of mint for a simple yet delicious dessert. "Sunday Mail" Adelaide, South Australia, 23 Feb 1997 Stefen's melon and jicama salad Combine melon, jicama and red onion. Whisk together citrus juices, zest, jalapeno, mustard and olive oil. Season to taste with salt and pepper. Toss and let sit for 1 hour. Serve in lettuce cups. Per Serving: 310 calories, 2 g protein, 17 g car Melon ball Shake with ice and strain into cordial glass. Winter melon soup Bring the pork stock to a boil in a large, heavy saucepan. Reduce to a simmer, add the chicken, and cook gently for 30 minutes. Remove the chicken, bone the meat, shred it, and discard the bones. Add the shredded meat to the pork stock, along with the ham Melon baal canaf ("melons with wings") Cut each melon in half; remove seeds. Scoop out pulp and reserve. Heat oil in a skillet and saute chicken or turkey. Add salt and continue to saute until poultry is cooked through, about 15 minutes. Blend in green onions, parsley and lemon juice; contin Grilled mahi mahi with avocado melon salsa Oil grill rack. Prepare barbeque. Toss first 6 ingredients in medium bowl to blend. Season salsa generously with salt and pepper. Brush fish with 1 T oil. Spread seasoning in dish. Dredge fish in seasoning, turning to coat. Grill fish until just opa Marinated melon nibblers Cut melons in half. Remove seeds and fibers form center of each. Using a melon baller, make about 24 balls from each melon. Cut ham into 4X1/2-inch strips. Wrap one ham strip around each melon ball; secure with toothpick. In a medium non-metal bow Minted melon on skewers SOURCE: Marinades Make Ordinary Foods Extraordinary by Dona Z. Meilach, copyright 1995, ISBN #1-55867-119-6. MM format by Ursula R. Taylor. Mix marinade ingredients and pour over melon pieces in a bowl. Refrigerate, covered, for 3 hours. Champagne melon cooler Blend champagne melon, juices and sugar until smooth. Refrigerate covered for several hours. Serve topped with sliced strawberries. For the perfect afternoon picnic, simply freeze for 1/2 to 1 hour before packing. "Sunday Mail" Adelaide South Au Melon ball salad Cut melons of three different colors into melon balls and drain the balls in a colander. Save the juice to make sherbet. Make a very strong salad dressing of chicken broth, sherry vinegar, lemon juice, crushed garlic, salt, pepper and minced fr Melon and prawn salad In a small bowl, combine the mayonnaise, sour cream, lime juice, chutney, and curry. Chill. Peel and seed the melons. Cut the melons into geometric shapes or slices. Add the melon and prawns to the mayonnaise mixture and toss gently. Refreshing double melon delight STIR boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 1-1/2 cups. Add to gelatin; stir. Remove any undissolved ice. Refrigerate 30 min. or until slightly thickened (consis White almond gazpacho with melon Place the bread in a shallow bowl and cover with the water. Allow to sit for a few minutes. In a food processor, fitted with a metal blade, combine the almonds, garlic and salt. Process until smooth. Add the melon and continue to process until smooth. Rem Melon grape salad Toss fruit with 1 Tbsp of lime juice and refrigerate, covered. When ready to serve, pour out the liquid, drying out serving bowl. Whisk together remaining lime juice, honey and mustard. Toss with fruit. from Lee Bailey's Southern Melon with yogurt and ginger dip Take some natural yoghurt, add a squeeze of lime or lemon juice, and mix in a little chopped glace ginger and honey to taste. Serve with melon balls. Melon sorbet Puree melon with lemon juice and vodka in the food processor (should make 3 cups of puree.) Mix sugar with puree until dissolved. Refrigerate 2 hours. Churn according to ice cream freezer instructions (about 20=25 minutes. Harden in freezer for 3-4 hour Jamon serrano with melon fresh ground pepper Cut melon in half, scoop into balls with a teaspoon or melon baller. Mix in bowl with oil, lemon juice, vinegar and salt and pepper. Add the carrot and scallion, mix thoroughly and chill for 2 hours. Shape ham slices into cones a Melon & prosciutto Cut melon lengthwise into halves; scoop out seeds. Cut each half lengthwise into 6 wedges; remove rind. Cut crosswise slits 1-1/2 inches apart in each melon wedge. Place several strips prosciutto over each wedge; push prosciutto into slits. Melon canapes Scoop champagne melon and mini melon into balls and serve on toothpicks with a prawn between melon balls. Serve remainder on melba toast with savoury accompaniments such as smoked salmon, oysters, ham and favourite cheeses. "Sunday Mail", Adelai