4 1/2 cups diced Crenshaw melon
8 ounces reduced-fat (Neufchatel) cream cheese, cut up
1 cup low-fat cottage cheese
1 cup vanilla yogurt
Zest of 1 lemon
1 tablespoon fresh lemon juice
1/2 cup organic cane sugar
2 1/2 packages (1/4 ounce) 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.
PER SERVING: 133 cal, 35% fat cal, 5g fat, 3g sat fat, 18mg chol, 6g protein, 15g carb, 1g fiber, 179mg sodium
