Cantaloupe Melba
30
30
Ingredients
| 2 | cups |
raspberries
fresh, or unsweetened frozen, defrosted |
|
| ⅓ | cup |
sugar
|
|
| 2 | tablespoons |
liqueur
or raspberry flavored brandy (optional), triple sec, grand marnier, cointreau or other orange flavor |
|
| 2 | each |
cantaloupe
|
* |
| 3 | cups |
raspberry sherbet
|
* |
Directions
In a blender or food processor, whirl raspberries until pureed.
Pour through a sieve to remove seeds.
Stir sugar and liqueur (if used) into purée and mix well; cover and chill.
Halve cantaloupes and remove seeds; peel and cut into thin slices.
Line each of 8 small dessert bowls or goblets with 3 or 4 melon Top melon with a scoop of sherbet and pour 2 tablespoons chilled raspberry sauce over sherbet. Raspberry sherbet in goblets lined with sliced cantaloupe and topped with Melba sauce would make a memorable finale for a menu featuring an egg and cheese dish.
Nutrition Facts
Serving Size 45g (1.6 oz)Amount per Serving
Calories 6615% of calories from fat
% Daily Value *
Total Fat 1g
2%
Saturated Fat 1g
3%
Trans Fat
0g
Cholesterol 3mg
1%
Sodium 6mg
0%
Total Carbohydrate
4g
4%
Dietary Fiber 2g
8%
Sugars g
Protein
1g
Vitamin A 1%
•
Vitamin C 13%
Calcium 1%
•
Iron 1%
* based on a 2,000 calorie diet
How is this calculated?
