Title: Cantaloupe Dressing (With Variations)
Categories: Salad Eat Blank
Yield: 6 Servings

1	c	Cantaloupe
1/2	c	Lowfat yogurt; vanilla or plain
4	ts	Sugar; or less

Cut cantaloupe into chunks and place in the bowl of a food processor. Add other ingredients blend thoroughly. Chill or serve immediately over fruit salad.

May be used as "stock" for a soup; add cucumbers and spices, to taste.

For a tangier Dressing: use 1/2 cup kiwi fruit in place of 1-cup melon.

3% cff. Serves 6, 2 tablespoon each: 30 cals, 0. 9 protein, 0. 1 g fat; 7 g carb; 226 mg sodium, 0. 1 mg cholesterol.

Dip for Vegetables and Fruit:

1 cup cantaloupe 1/4 cup fresh orange juice 2 tablespoons nonfat dry milk solids 2 tablespoons mango chutney, hot 1/4 teaspoon Thai Seasoning blend (McCormick) Mango-Passion Jump-up Hot Sauce, optional Fresh chopped cilantro leaves, garnish

Puree the cantaloupe. Combine all by hand for a thicker dip. Serve as dip for platter of red grapes, cucumbers, cherry tomatoes, cut cauliflower, watermelon chunks (seedless), and mushrooms. --Jul 30 97 patH

Ideas presented in Inland Empire Magazine August 1997: "Dress It Up". Busted by KitpatH and shared with Eat-lf.

Posted to MM-Recipes Digest V4 #2

Recipe by: Hanneman (Riverside)

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