|Lemon gelatin||1 1⁄2 Ounce (1/2 Package)|
|Boiling water||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Bing cherries||1⁄4 Pound (1/2 Cup)|
Cut cantaloupe in half, scoop out seeds and fiber from center.
Put the gelatin into a bowl, add the boiling water and stir until completely dissolved.
Add the lemon juice, sugar and salt and stir until dissolved.
Chill until it begins to congeal.
Enlarge the cavity of the cantaloupe by scooping out about 1/2-inch of the flesh.
Cube the scooped-out portion (about 1 cup) and add this and the pitted, halved cherries to the thickened gelatin mixture.
Fill the two cantaloupe halves with the mixture.
Put the cantaloupe in a deep pan (a bread loaf pan will do).
Wrap all in waxed paper and place in the refrigerator to congeal.
(Cut cantaloupe must be well wrapped to keep aroma from penetrating other foods in refrigerator.) To serve, cut each half in two.
Serving size: Complete recipe
Calories 1175 Calories from Fat 44
% Daily Value*
Total Fat 6 g8.6%
Saturated Fat 1.4 g6.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 929.6 mg38.7%
Total Carbohydrates 300 g99.9%
Dietary Fiber 26.9 g107.8%
Sugars 271.1 g
Protein 28 g56.8%
Vitamin A 1840.3% Vitamin C 1686%
Calcium 26.6% Iron 47.9%
*Based on a 2000 Calorie diet