Ingredients
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
Preparation
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.
