1 ripe cantaloupe 1/4 cup granulated sugar 2 (1/4-ounce) packets unflavored gelatin 1/2 cup orange juice 1 (3-ounce) package cream cheese, softened 1 (9-inch) graham cracker pie crust
Thoroughly wash and dry outside of canteloupe and then cut in half and remove the seeds and peel; reserve a few thin slices for garnish and dice the remainder. Puree in a blender.
In a small saucepan, combine sugar and unflavored gelatin. Stir in orange juice and mix well. Cook over medium heat, stirring constantly, until dissolved. Remove from the heat and stir in the cantaloupe.
Combine 1/2 cup of the cantaloupe mixture with softened cream cheese and blend until smooth. Return to the cantaloupe mixture and blend well. Pour into a graham cracker pie crust and chill until firm, about 4 hours. Garnish with the reserved cantaloupe.
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