Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2            C.  maraschino cherries
  1                     ripe cantaloupe -- (about 2 lb.)
     1/2            C.  sugar
  1 1/2           Tsp.  unflavored gelatin
  1               Dash  salt
  1                Can  cold low-fat evaporated milk -- (12 oz.)
  1               Tsp.  lemon juice
                        Garnishes:
                        cantaloupe slice -- maraschino cherry
                        w/stem -- mint sprig

Preparation:

Spread maraschino cherries on several layers of paper towels to remove excess liquid. Halve cantaloupe, remove seeds and scoop out fruit. Puree fruit in food processor or blender to measure 2 cups. Combine 1 cup pureed cantaloupe, sugar, gelatin and salt in small saucepan. Cook and stir over low heat until gelatin dissolves. Remove from heat; stir in remaining puree. Cool to room temperature; refrigerate until cold. Transfer mixture to ice cream freezer; add milk and lemon juice. Freeze ice cream according to manufacturer's directions. Immediately fold in cherries. Serve in small bowl, garnished with cantaloupe slice, maraschino cherries and mint. Freezer Method: Prepare cantaloupe puree per recipe above. Combine cold evaporated milk and lemon juice in cold bowl; beat until stiff. Fold whipped milk into gelatin mixture. Pour into two 8-inch square pans. Cover and freeze until mixture mounds when stirred with a spoon. Place in cold bowl; beat until fluffy. Return to pans; cover and freeze until firm. Makes about 1-1/2 quart

Nutritional Information:

1080 Calories (kcal); trace Total Fat; (0% calories from fat); 11g Protein; 273g Carbohydrate; 0mg Cholesterol; 654mg Sodium