Title: Cantaloupe Melba
Categories: Dessert Fruit Vegetarian
Yield: 8 Servings
| 2 | c | Fresh raspberries* |
| 2 | tb | Orange-flavored liqueur** |
| 3 | c | Raspberry sherbet |
| 1/3 | c | Sugar |
| 2 | | Cantaloupes |
* 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.