Frozen Pineapple Cantaloupe Mousse

1. 1

   To prepare the mousse cups, cut four strips of aluminum foil, each 8 inches long and 2 inches wide.

2. 2

   Wrap a strip around the top of each of four 4-oz paper cups.

3. 3

   Secure the foil with tape and set the cups aside.

4. 4

   In a heatproof bowl, mix the juice concentrate with the water.

5. 5

   Sprinkle the gelatin on the top.

6. 6

   Place the bowl in a large saucepan.

7. 7

   Add enough water to the saucepan to come halfway up the side of the bowl.

8. 8

   Heat over low heat, stirring continually until the gelatin dissolves.

9. 9

   Set aside.

10. 10

    Chop the cantaloupe cubes coarsely by hand or in a food processor; do NOT liquefy.

11. 11

    Add the almond extract, juice mixture, and vanilla yogurt; stir or process briefly to blend.

12. 12

    Set aside in a bowl.

13. 13

    Beat the egg whites until stiff but not dry.

14. 14

    Gently fold them into the fruit mixture.

15. 15

    Divide the mixture among the mousse cups and freeze until firm, at least 1 1/2 hours.

* Per serving · 4 servings · Values may vary.

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