| 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 cjhartlin@msn.com Source: The Best of Gourmet Posted to MM-Recipes
Digest V4 #8 by "Cindy Hartlin" <cjhartlin@email.msn.com> on Feb 16,
1999
A Message from our Provider:
“Religion is external, faith is internal.”