EGG and DAIRY FREE

Ingredients:

• 2 pkgs  Superior Watermelon Soy Dessert
• 2 pkgs  Knox gelatine
• 3/4 cup  icing sugar

Garnish

• fresh mint leaves
• 2 cups  honeydew and cataloupe melon balls

Dissolve gelatine according to instructions on the package. Cool to room temperature.  Whip Watermelon Soy Dessert on high in food processor or blender. Gradually add the gelatine and icing sugar. Continue to whip until smooth. Refrigerate until mixture sets to a custard like texture. Spoon some melon balls into a parfait glass, and alternate between the cloud mixture and melon balls. Repeat for 4 parfait glasses total. Garnish with fresh mint leaves and single melon ball.