Bayou Melon

1. 1

   Scoop out melon, leaving 1/2-inch shell; invert shells to drain.

2. 2

   Puree enough melon to equal 1/2 cup; chop enough remaining melon to equal 1 cup.

3. 3

   (Reserve any remaining melon for another use.)

4. 4

   Dissolve gelatin in boiling water; stir in sour cream and pureed melon.

5. 5

   Refrigerate until slightly thickened.

6. 6

   Stir chopped melon, banana and blueberries into thickened gelatin; spoon into melon shells.

7. 7

   Refrigerate until firm, about 3 hours.

8. 8

   Halve each melon shell to make 4 wedges.

9. 9

   Garnish with strawberries and mint sprigs if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.