Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Blueberry | 1 cup (148g) | 84 |
| Orange | 1 medium (131g) | 62 |
| Cantaloupe | 1 cup diced (160g) | 53 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 tsp unflavored gelatin
- ¼ cup orange juice
- 1 large cantaloupe, halved, seeded, and peeled
- ¼ cup sugar
- ¼ cup crystallized ginger (don't use fresh ginger, it will destroy the gelatin)
- 1 cup heavy whipping cream
- 2 drops red and 4 drops yellow food color
- 1 pint blueberries
Directions
Place eight 4 oz molds or custard cups on a tray.
Sprinkle gelatin over juice in a saucepan, let stand 2 minutes to soften.
Stir over low heat until gelatin dissolves and liquid begins to steam.
Remove from heat.
Cut enough cantaloupe in 1 inch chunks to make 4½ cups.
Puree chunks in blender with the sugar and ginger.
Pour into a metal bowl.
Stir in gelatin mixture, cream and food color.
Set over a larger bowl, half filled with ice and some water.
Stir until mixture thickens to consistency of unbeaten egg whites.
Ladle into molds, cover and refrigerate 3 hours.