Cantaloupe in my garden.

Standing in my garden the other day and contemplating the fact that I needed to weed. I desperately didn’t want not go out into the hot sun and pull weeds. I discovered that just as my cucumbers came back each year in my garden with out me personally planting seeds. I also had a melon plant that was doing the same thing. I saw these beautiful round green cantaloupes forming and knowing that they would soon be lining my kitchen counters, I was pumped. So as I knelt to check my plants, an idea popped into my head. Kefir cantaloupe!! I ran from my garden to write down my idea so I wouldn’t lose it realizing that there was no time to weed. Inspiration always overwrites weeding.
So here is my creation. I had it for breakfast this morning. The center is creamy kefir and fruit and with the icy cantaloupe it is a great summer treat!

Kefir Cantaloupe!

Print Recipe

By: Donna Schwenk

Ingredients

• 1 cantaloupe
• 1 cup boiling water
• 4 tsp unsweetened gelatin or 3 pck unsweetened gelatin
• 1 cup frozen blueberries
• 1 banana
• ½ cup kefir
• 3 pcks stevia or honey to taste

Instructions

1. Place gelatin in boiling water in stir till dissolved about 5 minutes.
2. Place gelatin in blender and add frozen fruit this will cool down the mixture so it won’t kill the kefir probiotics. Blend for about 30 seconds.
3. Add banana blend again for 10 seconds.
4. Then add kefir and stevia and blend till smooth.
5. Cut cantaloupe in half lengthwise.
6. Scoop out seeds and pour kefir mixture into center. Place in refrigerator for a couple of hours till chilled.
7. Cut into wedges and serve.

Notes

Variations. You can use store-bought kefir or plain kefir from home. You can also change the fruit and use different variations strawberries, cherries, mangoes, etc.. Just make sure the gelatin mixture is cool before adding the kefir. You can use the extra kefir mixture to make a gelatin dessert top with fresh whipped cream.

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