| 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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