4 1/2 cups diced cantaloupe 
8 ounces cream cheese, cut up 
1 cup cottage cheese 
1 cup vanilla yogurt 
1 tablespoon finely grated lemon peel 
1 tablespoon lemon juice 
1/2 cup granulated sugar 
2 1/2 packages (1/4 oz.) unflavored gelatine 
1/4 cup cold water 

Place diced cantaloupe in a food processor and process until smooth. Remove pureed cantaloupe from processor and set aside. With processor running add the cream cheese a little at a time until it's creamy. Add cottage cheese, yogurt, lemon peel, lemon juice, and sugar. Process until smooth, scraping down the sides occasionally. Add the pureed cantaloupe and process until well blended. 

In a small saucepan, sprinkle the gelatin over the cold water and set aside for about 5 minutes, until gelatin is softened. Heat the gelatin on very low heat, stirring gently, until the liquid is clear. Add the gelatin to the cantaloupe and cream cheese mixture and process until well blended. 

Pour the mixture into a 6 cup mold and chill until set, at least 2 hours. Unmold the gelatin and garnish with fruit, berries and/or mint leaves as desired. Serve immediately. serves 6 to 8