Melon with Raspberry Sauce

Name: Melon with Raspberry Sauce
Prep time: 20 min
Total time: 20 min
Yield: 6 servings.
Ingredients: 2-2/3 cups unsweetened raspberries; 3 tablespoons honey; 1 teaspoon lemon juice; 1/2 teaspoon minced fresh gingerroot; 1/2 large cantaloupe; 1/2 medium honeydew melon

Refreshing melon slices fanned out in a pretty pool of raspberry sauce create a light but elegant ending to any special-occasion meal.

Ingredients

2-2/3 cups unsweetened raspberries
3 tablespoons honey
1 teaspoon lemon juice
1/2 teaspoon minced fresh gingerroot
1/2 large cantaloupe
1/2 medium honeydew melon

Directions

Set aside a few raspberries for garnish. Place the remaining berries in a blender or food processor; cover and process until pureed. Add the honey, lemon juice and ginger; cover and process. Strain and discard seeds; set sauce aside.
Cut the cantaloupe and honeydew into three wedges; cut each wedge widthwise in half. Remove seeds and rind. With a knife, slice each piece of melon lengthwise toward narrow end without cutting completely to the end. Open into a fan shape.
On each dessert plate, place 2 tablespoons of raspberry sauce and a cantaloupe fan and honeydew fan. Garnish with reserved raspberries.

Nutrition Facts

1 each: 130 calories, 1g fat (1g saturated fat), 0 cholesterol, 19mg sodium, 33g carbohydrate (0 sugars, 5g fiber), 2g protein. Diabetic Exchanges: 2 fruit.

Originally published as Melon with Raspberry Sauce in Light & Tasty August/September 2001