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FROZEN HONEYDEW SOUFFLE 
1 c. very ripe honeydew chunks or balls
6 oz. vanilla dietary frozen dessert, softened
2 egg whites, at room temperature
4 mint sprigs for garnish (optional)

In food processor, puree honeydew. Add frozen dessert; process until smooth and well blended. Transfer to medium bowl, cover and freeze until solid. Break in pieces; place in food processor and process until smooth. Transfer back to bowl.

In small bowl, beat egg whites until stiff but not dry. Beat 1/3 egg whites into melon mixture; gently fold in remaining whites. Spoon into 4 dessert dishes, cover and freeze until firm. Remove from freezer 5 minutes before serving. Garnish with mint. Makes 4 servings.

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