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 tb 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.

Browse by categories