Ingredients:

• 1 pkg Superior Watermelon Soy Dessert
• 1 pkg Knox gelatine
• 1/2 cup icing sugar
• 24 pre-made mini tart shells, baked
• Mini honey dew or cantaloupe melon balls (for garnish) 

Dissolve gelatine according to instructions on the package. Cool to room temperature. Whip Watermelon Soy Dessert in a food processor or blender. Gradually add gelatine and icing sugar. Continue to whip until smooth. Spoon a tablespoon of filling into each baked mini tart shell. Refrigerate until mixture sets like a firm custard. Remove from refrigerator and garnish with melon ball.