Cantaloupe With Coulis Recipes
MELON WITH RASPBERRY SAUCE
Refreshing melon slices fanned out in a pretty pool of raspberry sauce create a light but elegant ending to any special-occasion meal.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- 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 : Calories 130 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 19mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges
CANTALOUPE WITH COULIS
Don't throw those melon seeds away. It's a traditional Mexican technique to use the seeds as a thickener, and here they work their magic in a coulis, adding effortless panache to a straightforward and wonderfully light dessert.
Provided by Shelley Wiseman
Time 10m
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Cut melon in half and scoop seeds and enough juicy flesh from center to measure 3/4 cup.
- Purée in a blender with sugar and lemon juice until seeds are almost completely ground and mixture is creamy, about 2 minutes.
- Strain through a fine-mesh sieve into a bowl, pressing on and then discarding solids.
- Meanwhile, cut melon into 6 wedges and remove skin. Cut each wedge into thin slices and serve drizzled with coulis.
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