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Cantaloupe melba

Yield: 8 servings

Ingredients:

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

Instructions:

* 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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