Jello-Filled Cantaloupe

What a fun healthy treat for kids! I took a cantaloupe, halved it, removed the seeds and then filled it with jello and strawberries. I used Knox brand gelatin and white grape juice (and followed the recipe for "Knox Blocks" on the package, using just one packet of gelatin), but dyed it red because my daughter really wanted red jello. Once the gelatin was dissolved, I added frozen sliced strawberries (which really added to the flavor). Then, before pouring the mixture into the prepared cantaloupe halves, I chopped a little off the bottom of the cantaloupe to help it stand flat. Refrigerated until set, sliced it and enjoyed a fun family treat!

Orange Coffee Cake

This coffee cake is a fun and delicious variation on the traditional coffee cake, not to mention much lower in fat and sugar. It's moist texture and mellow orange flavor make it great either for dessert or a special breakfast. We love it at our house, and I recently took it to a baby shower brunch and it was much-enjoyed by everyone.

Enjoy!

Ingredients:

Cake:

3/4 c. regular or quick oats

scant 1/2 c. granulated sugar

1 1/4 c. flour (I use ~ 1/2 whole wheat flour with great results)

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 egg

3 Tbsp. vegetable oil

1 c. orange juice

2 tsp. orange zest

1 tsp. vanilla
Streusel:

2 Tbsp chopped walnuts

3 Tbsp. dark brown sugar

3 Tbsp. regular or quick oats

3/4 tsp. cinnamon

Directions:

1. Preheat oven to 350 and lightly coat a 9-inch-square baking dish with vegetable oil spray.

2. Whisk together the wet ingredients (egg, oil, juice, orange zest and vanilla). Add the sugar and mix well. Process the oats in a blender until a medium-fine texture. Add the processed oats, flour, baking powder, baking soda, and salt to the wet ingredients. Mix to combine.

3. Scrape the batter into the prepared pan. Mix the ingredients for the streusel topping sprinkle evenly over the batter.

4. Bake until the topping is browned and a tester inserted in the center comes out clean, about 30 to 35 minutes. Serve warm or at room temperature.

Note: This recipe was modified from the American Medical Association Family Health Cookbook.