| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Vegetables | Vegetarian | Desserts, Fruits, Vegetarian | 8 | Servings |
INGREDIENTS
| 2 | c | Fresh raspberries* |
| 1/3 | c | Sugar |
| 2 | tb | Orange-flavored liqueur** |
| 2 | Cantaloupes | |
| 3 | c | Raspberry sherbet |
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. From Sunset Menus & Recipes for Vegetarian Cooking, Lane Publishing Co. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegetar.zip
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