Melon with Raspberry Sauce

Prep/Total Time: 15 min.

2-2/3 cups unsweetened raspberries
3 tablespoons honey
1 teaspoon lemon juice
1/8 teaspoon ground ginger or 1/2 teaspoon minced fresh gingerroot
1/2 large cantaloupe
1/2 medium honeydew

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; mix well. 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. Yield: 6 servings.

Nutritional Analysis: One serving equals 130 calories, 1 g fat (trace
saturated fat), 0 cholesterol, 19 mg sodium, 33 g carbohydrate, 5 g
fiber, 2 g protein. Diabetic Exchanges: 2 fruit.

Taste of Homes's Light & Tasty




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