What the what?: Kitchen edition;Melon Mousse.

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In this house we like to celebrate the off beat things. The weird. The not so normal. I use the word celebrate very loosely. In this case I mean dissect and poke fun at. All in good fun. I'm sure chefs and the people that created and concocted these recipes in the fifties,sixties and seventies are sitting back and scratching their heads at some of the stuff that we have come up with to eat. Anyhoo. I stumbled across this recipe card earlier today. There was no explanation. It was all that was offered when I did a Google search. What I could decipher from just studying the card, before even searching for what actually went into making it...is that it looks almost like some sort of hard ball or super dense mousse. I don't remember a whole lot about Weight Watchers recipes from when my mom was on the diet. But I do remember she made a lot of fluffy desserts because ice cream was a no no. This particular picture doesn't make it look appetizing at all. It looks like a science experiment gone wrong. We'll. Google searching the recipe itself did shed some light on the travesty that is before you. The ingredients themselves don't sound horrible. Unflavored gelatin, a cantaloupe, lemon juice and vanilla. There are two ingredients however that I frown upon and make this a little questionable to me. This mousse calls for both artificial sweetener and powdered milk. Both of which are a no from me. The preparation invoices scooping out the Cantaloupe guts and smashing them into the gelatin. So no thanks. Do you remember this recipe or a recipe like this? Gelatin was a big deal in sixties and seventies, and the stuff people put in them is just insane sometimes. Granted this one isn't that far out there. But it's still not great.