Title: Watermelon Fruit Bowl
Categories: Dessert Fruit Lowfat Jello Diabetic
Yield: 16 Servings

2	pk	(8 serving size each) or 4 pk. (4-serving size each) JELL-O
4	c	Boiling water
4	c	Cold water
1	c	EACH watermelon balls, honeydew and/or cantaloupe melon ball
		WATERMELON BOWL (See below)

WATERMELON BOWL - Select a large round watermelon (12 to 14 pounds.) Cut off a thin sliver from the bottom to allow watermelon to stand. Slice off top 1/3 of watermelon. Cut edge in scallop pattern, if desired. Scoop out watermelon with melon baller or cut fruit into cubes. Use in gelatin mixture; reserve remaining fruit for snacking or other use. Invert watermelon bowl on paper towels to drain excess liquid.

Dissolve gelatin completely in boiling water in large bowl. Stir in cold water. Refrigerate until thickened. Stir in fruit. Spoon into WATERMELON BOWL. Refrigerate 3 hours or until firm. Makes 16 servings.

To prepare in a large oblong watermelon (18 to 20 pounds): Prepare watermelon bowl as directed above. Use 3 packages (8-serving size each) or 6 packages (4-serving size each) gelatin and 6 cups EACH boiling water, cold water and assorted fruit. Makes 24 servings.

Nutritional information per serving: calories - 25, protein - 2 gm., fat - 0 gm., carbohydrates - 5 gm., cholesterol - 0 gm., sodium - 65 mg. Diabetic Exchanges: Fruit - 1/2.

FROM: A press release from Kraft General Foods, Inc. targetting summer entertaining.

JELL-O is a registered trademark of Kraft General Foods, Inc.

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