Cantaloupe is thought to be one of the highest fruit sources of vitamin A, while also providing potassium, and B vitamins and fiber. All this *must* mean you can eat more than one slice of pie!
1 tablespoon unflavored gelatin
1/4 cup of sugar substitute
3 slightly beaten eggs
1/2 cup lime juice
1/4 cup water
1 teaspoon grated lime zest
2-3 drops green food coloring
3 cups low-fat whipped topping, thawed
1 1/2 cups cantaloupe cubes
1 baked (9 inch) deep-dish pie shell
Low-fat whipped topping
1/3 cup sliced toasted almonds
Place the eggs in a large mixing bowl. Add the lime juice and water and stir well. Place the unflavored gelatin and the sugar substitute into a large saucepan. Place the saucepan over medium heat. Add the lime juice mixture. Cook until mixture just begins to boil being sure to stir constantly. When mixture begins to boil remove pan from heat. Add the lime zest. Stir in the food coloring. Refrigerate mixture until gelatin begins to mold. Once the gelatin begins to firm remove from the refrigerator. Place the thawed whip topping in a large bowl. Fold in the gelatin. Gently add the cantaloupe cubes until mixed through. Place the mixture into the baked pie shell. Return to the refrigerator until firm. When ready to serve top with whipped topping and almonds.