Recipe(tried): Honeydew-Mint Mousse

This is a refreshing and light summer treat. NO fat too!

HONEYDEW-MINT MOUSSE

1-1/2 envelopes (about 1-1/2 tablespoons) unflavored gelatin
1/4 cup water
cup fresh mint leaves
the flesh of half a 6-to 7-pound honeydew melon
1/4 cup sugar
2 tablespoons fresh lemon juice
1/3 cup plain nonfat yogurt

Cut up and refrigerate the melon for at least one hour to chill.
Boil the water with a cup mint leaves for 2 minutes. Strain and return mint infusion to pan.
Sprinkle the gelatin over the water and let it soften for 1 minute.
Heat the mixture over low heat, stirring, until the gelatin is dissolved completely and let it cool.
In a food processor, pur e the honeydew with the sugar and the lemon juice and with the motor running add the mint mixture in a stream. Process until the mixture has the consistency of raw egg whites.
Stir in the yogurt and empty mousse into a serving dish. Chill the mousse for at least 2 hours or overnight, and garnish it with fresh mint leaves.