1/2 c. unsweetened apple juice
1 1/2 tsp. cornstarch
1/2 tsp. celery seed
1/8 tsp. dry mustard
2 tbsp. reduced calorie mayonnaise
3 c. shredded cabbage
1 med. size red apple, cored and chopped
1 (8 oz.) can unsweetened pineapple tidbits, drained
1/2 c. low-fat cottage cheese
1/4 c. chopped pecans, toasted
1 medium cantaloupe

Combine first 4 ingredients in a small saucepan; cook over low heat, stirring constantly, until mixture is thickened and clear. Remove form heat; stir in mayonnaise. Set aside. Combine cabbage and next 4 ingredients in a bowl. Pour apple juice mixture over cabbage mixture; toss to coat. Cut 8 (1/2 inch) rings crosswise from cantaloupe. Seed, peel, and scallop each ring. Place rings on platter; top each with 1/2 cup cabbage mixture.