Cantaloupe Melba Recipe

* Or unsweetened frozen raspberries, defrosted **Or raspberry-flavored brandy (optional)

Step 1

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.

Step 2

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.

Step 3

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.

Things You'll Need

  • 2c Fresh raspberries*
  • 1/3c Sugar
  • 2tb Orange-flavored liqueur**
  • 2ea Cantaloupes
  • 3c Raspberry sherbet

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