Desserts

Melon Bubbles

photo by:kraft

Melon balls suspended in orange gelatin are topped with whipped topping. Served in stemmed glasses, this elegant dessert resembles champagne.

time

prep:

15 min

total:

4 hr 45 min

servings

total:

8 servings

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What You Need

1-1/2

cups boiling water

pkg. (8-serving size) JELL-O Orange Flavor Sugar Free Gelatin

2-1/2

cups cold club soda

1/3

cup each: cantaloupe, honeydew and watermelon balls

cup thawed COOL WHIP Sugar Free Whipped Topping

Make It

STIR boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in club soda. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression).

ADD melon balls to gelatin; stir. Spoon into eight champagne glasses or dessert dishes.

REFRIGERATE 3 hours or until firm. Top with dollops of the whipped topping just before serving. Store any leftover desserts in refrigerator.

Kraft Kitchens Tips

Substitute

Prepare as directed, using 1 pkg. (8-serving size) or 2 pkg. (4-serving size each) JELL-O Lemon Flavor Sugar Free Gelatin.

Substitute

Substitute seltzer for the club soda.

Special Extra

Top each serving with a sprinkle of orange zest.

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a cook

posted:3/26/2010

It was light and refreshing. We thought it was great that it was low-calorie and good too.

grannygourmet

posted:6/4/2008

This is a very simple dessert but the taste is fantastic. It is light and refreshing and the perfect end to any meal. We will defintely make it often. Low in calories, but high in flavor.

cupcake461

posted:2/23/2007

very light and refreshing, I enjoyed it very much.

Angeladawn5

posted:5/21/2006

Very refreshing, enjoyed it alot.

jlt293

posted:1/16/2006

Simple to make and a great presentation served in my clear margharita glasses! Wonderful flavor, light, and refreshing- it was the perfect end to a summer evening meal of grilled chicken and steak.

cindy1466

posted:2/25/2004

I just Loved it and since I am on a diet it was well worth it ..

rocksgirlgirl

posted:8/7/2003