Cantaloupe Melba
Yield
8 servingsPrep
30 minCook
0 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
raspberries
fresh, or unsweetened frozen, defrosted |
|
| 79 | ml |
sugar
|
|
| 3E+1 | ml |
liqueur
or raspberry flavored brandy (optional), triple sec, grand marnier, cointreau or other orange flavor |
|
| 2 | each |
cantaloupe
|
*
|
| 7.1E+2 | ml |
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.
