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Emerald Cantalope

September 9, 2009


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.

Shortly after this recipe card was originally posted on my blog on Open Salon, I decided to taken on the challenge of making this festive dish and taking a slight swat at Jodi Kasten, one of the site’s foremost food writers.

3 Comments leave one →
  1. August 18, 2011 3:17 pm

    What is the name of this set that has ‘suggested menus?’

    • August 18, 2011 4:12 pm

      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.

      • August 18, 2011 4:43 pm

        I will keep an eye out for them while I search for the elusive 2nd half of Dinner is served!

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