Instructions: Place 1/2 cup of the juice in a blender. Sprinkle gelatin over the top and let sit for 2 minutes to allow the gelatin to soften. Place remaining 1/2 cup of juice in a small saucepan and bring to a boil over high heat. Pour the heated juice into the blender over the gelatin mixture. Leaving the lid slightly ajar to allow steam to escape, blend for about 1 minute or until gelatin is completely dissolved. Add cantaloupe cubes and sugar substitute to the blender and blend until smooth. Spoon mixture into 8 inch square pan. Cover the pan with aluminum foil, and place in the freezer for about 2 hours and 30 minutes or until the outer 2 inch edge of the mixture is frozen. Place partially frozen mixture in the bowl of a food processor or electric mixer, breaking up the frozen outer edges. Process for 2 minutes or until light creamy, and smooth.

Return to the pan and put back in the freezer for 2 hours or until firm. About 20 minutes before serving, remove the dessert from the freezer and allow to soften slightly at room temperature. Scoop into dishes and serve immediately.

Serves 5

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