4 1/2 cups diced cantaloupe
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.