Canteloupe Mousse

Ingredients

1 package unflavored gelatin
1/4 cup water
1 cup pureed, ripe canteloupe
1/3 cup GOLDEN BLOSSOM HONEY
1 tablespoon granulated sugar
1 teaspoon freshly squeezed lemon juice
2 cups non-dairy whipped topping

Directions

In a small saucepan, sprinkle gelatin over water and let stand one minute to soften. Over low heat, stir the mixture until the gelatin dissolves. Set aside to cool. In a blender, combine the pureed canteloupe, honey, sugar and lemon juice. Blend in the cooled gelatin mixture. Put the 2 cups non-dairy whippped topping into a medium bowl. Gradually add the canteloupe mixture, blending well after each addition. Spoon mousse into dessert glasses; chill at least 2 hours before serving. Serves 4-6. (For honeydew mousse, substitute 1 cup ripe honeydew for canteloupe.)