Food & Cooking Recipes Dessert & Treats Recipes Creamy Cantaloupe Custards with Mixed Berries 5.0 (1) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 2 hrs 45 mins Servings: 6 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. Ingredients 1 cantaloupe, peeled, seeded, flesh cut into large pieces (about 6 cups) 3 teaspoons unflavored powdered gelatin (from 2 packets) ½ cup low-fat plain Greek yogurt ¾ cup heavy cream 3 tablespoons honey Coarse salt 1 cup blackberries (5 ounces) 1 cup blueberries (5 ounces) 2 tablespoons fresh orange juice Directions 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. 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. 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 Notes Use the ripest berries you can find; strawberries and raspberries would also work. Rate it Print