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Stuffed Cantaloupe

 

25

Yield

2

servings

Prep

20

min

Cook

0

min

Ready

20

min

Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 100g (3.5 oz)
Amount per Serving
Calories 22973% of calories from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 12g 59%
Trans Fat 0g
Cholesterol 57mg 19%
Sodium 451mg 19%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 26g
Vitamin A 11% Vitamin C 0%
Calcium 28% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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