Cantaloupe Melba Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Fresh raspberries*,
1/3 cup: Sugar,
2 tbsp: Orange-flavored liqueur**,
2 each: Cantaloupes,
3 cup: Raspberry sherbet,
Directions:
* Or unsweetened frozen raspberries, defrosted **Or raspberry-flavored
brandy (optional)
In a blender or food processor, whirl raspberries until pureed.
Pour through a sieve to remove seeds. Stir sugar and liqueur (if
used) into puree 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
slices. 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. Per Serving (including liqueur): 2
grams protein, 45 grams carbohydrate, no cholesterol, 186 calories.
Source from luhu.jp
brandy (optional)
In a blender or food processor, whirl raspberries until pureed.
Pour through a sieve to remove seeds. Stir sugar and liqueur (if
used) into puree 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
slices. 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. Per Serving (including liqueur): 2
grams protein, 45 grams carbohydrate, no cholesterol, 186 calories.
Source from luhu.jp