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Creamy Cantaloupe Custards with Mixed Berries

These desserts are bursting with ripe melon flavor. You can also make them with 2 cups watermelon or honeydew puree in place of the cantaloupe puree.

  • Prep:
  • Total Time:
  • Servings: 6
Creamy Cantaloupe Custards with Mixed Berries

Source: Everyday Food, July/August 2011


  • 1 cantaloupe, peeled, seeded, flesh cut into large pieces (about 6 cups)
  • 3 teaspoons unflavored powdered gelatin (from 2 packets)
  • 1/2 cup low-fat plain Greek yogurt
  • 3/4 cup heavy cream
  • 3 tablespoons honey
  • Coarse salt
  • 1 cup blackberries (5 ounces)
  • 1 cup blueberries (5 ounces)
  • 2 tablespoons fresh orange juice


  1. In a blender, puree cantaloupe until smooth. Pour through a fine-mesh sieve into a 4-cup glass measuring cup or heatproof bowl, pressing lightly on solids (you should have about 2 cups puree); discard solids. Pour 1/3 cup juice into a small bowl and sprinkle gelatin over the top; let sit 5 minutes. Meanwhile, whisk yogurt into remaining juice.

  2. In a small saucepan, bring cream, 2 tablespoons honey, and pinch of salt to a simmer over medium. Whisk in gelatin mixture and cook until gelatin dissolves, 1 minute. Whisk cream mixture into yogurt mixture and divide among six 6-ounce glass bowls or ramekins. Refrigerate until set, about 2 1/2 hours (or overnight). Meanwhile, in a medium bowl, combine 1 tablespoon honey, blackberries, blueberries, and orange juice. With the back of a fork, lightly mash berries to release their juices. Cover and refrigerate until needed.

  3. To unmold custards, run a small knife around the outside edge of each bowl and invert onto a serving plate, gently shaking side to side to release. Serve with berries and juices.

Cook's Note

Use the ripest berries you can find; strawberries and raspberries would also work.

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