Very good. I would do as another user suggested and use as ripe a cantaloupe as possible. I made some alterations in order to make it slightly healthier. I used whole wheat pastry flour and used Splenda in the filling (not the meringue) to cut down the sugar. I used just slightly over 1/4 cup of Splenda and it was fine. In addition, I used vanilla instead of butter flavoring and that worked well. Last, I used a graham cracker crust.
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2 users found this review helpful
Very good. I would do as another user suggested and use as ripe a cantaloupe as possible. I...
