Stuffed Cantaloupe
Yield
2 servingsPrep
20 minCook
0 minReady
20 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
cantaloupe
|
*
|
| 1 | x |
white wine
|
*
|
| ¼ | pound |
blue cheese
crumbled |
|
| ½ | pound |
ricotta cheese
|
|
| ¼ | cup |
sour cream
|
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
cantaloupe
|
*
|
| 1 | x |
white wine
|
*
|
| 113.4 | g |
blue cheese
crumbled |
|
| 226.8 | g |
ricotta cheese
|
|
| 59 | ml |
sour cream
|
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
Directions
Cut a slice off the top of the cantaloupe, scoop out the fruit with a melon-ball cutter.
Marinate the melon balls in wine until time to serve.
In the meantime, blend together cheeses and cream.
Season to taste with salt and pepper.
Pile the cheese mixture lightly into the cantaloupe shell.
If it does not fill the shell lower the rim of the shell by cutting with knife in jagged edges to form a "basket edge.
" To eat, spear melon balls with toothpicks, and dip them into the cheese mixture for a very pretty, refreshingly different appetizer.
Makes about 1 cup cheese mixture and about 20 melon balls.
