Emerald Cantalope


2 cantaloupes, cut in half and peeled
1 envelope lime-flavored low calorie gelatin
1/2 cup unsweetened pineapple tidbits, drained
3/4 cup rye crisp crumbs
Artificial sweetener to equal 2 teaspoons sugar
1/8 teaspoon cinnamon
2 tablespoons lemon juice


Prepare gelatin according to package directions, using1/4 cup less water than indicated. Chill until partially set; fold in drained pineapple. Arrange cataloupe halves on a shallow tray; fill in cavities with gelatin mixture and chill until set. Roll rye crisp with a rolling pin to make fine crumbs and add sugar substitute and cinnamon.  To serve: cut cantaloupe halves in half again; roll peeled side of wedges in lemon juice, then in crumbs to coat.

Serves: 8

Preparation time: 1 3/4hour

Approximate calories per serving: 50

Suggested Menu

Veal Piccata
Steamed Banana Squash
Emerald Cantaloupe

Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973

*For the sake of authenticity I have preserved the misspelling of cantaloupe (cantalope)  from the card in the title.  The front and back of the actual card have it spelled both ways.


3 thoughts on “Emerald Cantalope

    1. iamsurly Post author

      It’s called The Complete Family Recipe Card Series Collection. It was comprised of I think 15 sets of cards that came in envelopes of 10 or so. I have found 3 envelopes, but would love to find more. They are damn near impossible to track down though… They are what started the whole blog.


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