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Suggest a better descriptionIn a large bowl, dissolve gelatin in boiling water; stir in yogurt. Chill until very thick but not set, about 45 minutes. Beat at highest speed until doubled in volume. Cut melons in half; remove seeds and pat dry with paper towelling. Spoon whipped mixture into melon halves. Chill until firm. To serve: Cut each half in half; garnish as desired. Posted to EAT-L Digest 03 Aug 96 Date: Sat, 3 Aug 1996 23:05:32 -0600 From: Ilene Warfield
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Serving Size: 1 Serving (167g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 59 | ||
Calories from Fat: 5 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 1.1mg | 0 % | |
Sodium 35.4mg | 1 % | |
Potassium 412.2mg | 11 % | |
Total Carbohydrate 12.6g | 4 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 11.3g | ||
Protein 2.1g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 59
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