Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

* 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.

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