| 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 |
ts |
Ground cardamom, or to taste |
| 2/3 |
c |
No-salt low-fat cottage cheese |
| 3 |
tb |
Sour cream |
| 1 |
tb |
Sugar |
| 1/2 |
ts |
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
FOR SYRUP
FOR CREAM
GARNISH
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
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