Yield: 4 small servings
2 pound cantaloupe (approximately)
1 tablespoon orange juice
3 individual packets Splenda® sweetener
1/8 teaspoon cinnamon
1/8 teaspoon almond extract
1/3 cup fat-free cream cheese
||Cut the pulp from the cantaloupe into small pieces. Combine with the orange juice, Splenda, cinnamon, and almond extract in a saucepan. Bring to a slow boil. Mash with a potato masher to extract the juices.
||Reduce heat to simmer. Cover the pan. Cook 5 minutes. Turn off heat. Allow the mixture to cool to room temperature.
||Stir the cream cheese in a bowl until very smooth. Slowly stir in the melon mixture.
||Divide among 4 one-half cups (saved store-bought individual pudding and gelatin cups), and freeze, tightly covered with plastic wrap.
||Un-mold on small dessert plates. Surround with thin slices of fresh cantaloupe and top with mint leaves to serve.