Total time: 2 hours 45 minutes
Calories per serving: 155 kcal
Fat per serving: 11 g
Sodium per serving: 32 mg
1 Cantaloupe, peeled, seeded, and cut into large pieces
3 teaspoons unflavored powered gelatin ( roughly 2 packets)
1/2 cup low-fat plain Greek yogurt
3/4 cup heavy cream
2 tablespoons honey
1. Puree cantaloupe in a blender until smooth. There should be 2 cups of puree after discarding any solids. Pour 1/3 cup juice into a small bowl and sprinkle gelatin over the top. Let sit for 5 minutes. Meanwhile, whisk yogurt into remaining juice.
2. In a saucepan, bring cream, 2 tablespoons honey, and salt to a simmer over medium. Whisk in gelatin mixture and cook until dissolved. (1 minute) Whisk cream mixture into yogurt mixture and divide into six glass bowls. Refrigerate until set (about 2.5 hours or overnight)
3. To unmold custard, run a small knife around the outside edge of each bowl and invert onto a serving plate, gently shaking side to side to release.
*Sprinkle honey on top of custard and serve with fresh berries or orange juice