| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Vegetables, Dairy, Grains | Desserts, Fruits | 6 | Servings | |
INGREDIENTS
| 2/3 | c | Sugar |
| 1/3 | c | Fresh lime juice |
| 1/3 | c | Water |
| Zest of 2 limes, removed in | ||
| strips with a vegetable | ||
| peeler | ||
| 1/2 | t | Ground cardamom, or to taste |
| 2/3 | c | No-salt low-fat cottage |
| cheese | ||
| 3 | T | Sour cream |
| 1 | T | Sugar |
| 1/2 | t | Vanilla |
| 1 | To 2 tsp. fresh lime juice | |
| 8 | c | 3/4 to 1 inch honeydew melon |
| balls from about two 5 | ||
| lb. | ||
| melons seeded | ||
| Freshly grated lime zest |
INSTRUCTIONS
Make Syrup: In a small saucepan simmer syrup ingredients, stirring, until sugar is dissolved, about 1 minute. Remove pan from heat and cool syrup completely. Discard zest. Syrup may be made 1 day ahead and chilled, covered. Make Cream: In a small food processor blend cream ingredients and a pinch salt until very smooth, about 1 minute. Chill cream, covered, at least 3 hours and up to 24. Just before serving, in a large bowl toss together melon balls and syrup and divide among 6 stemmed glasses. Top each serving with generous dollop of cream and garnish with zest. Yield: 6 servings Typed in MMFormat by [email protected] Source: The Best of Gourmet Posted to MM-Recipes Digest V4 #8 by "Cindy Hartlin" <[email protected]> on Feb 16, 1999
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