Sorbet With Melon Ribbons Recipe - Cooking Index
Sorbet With Melon Ribbons Recipe - Cooking Index
| 1/2 | Cantaloupe melon | |
| 1/2 | Honeydew melon | |
| 2 cups | 474ml | Raspberry sorbet |
| Freshly-cracked black pepper - (optional) |
Cut each melon in half; remove the seeds. (Reserve the unused halves of each melon for another meal.) Cut the halves in half; remove the skins. With a very sharp vegetable peeler, cut "ribbons" of melon as thin as possible. Place into a bowl; cover and chill until ready to serve.
Chill 4 dessert plates. Arrange melon ribbons on plates in loose mounds. Place a scoop of raspberry sorbet into the center of the mound. Add freshly-ground black pepper.
This recipe yields 4 servings.
Nutritional Analysis Per Serving: Calories 75; Fat (grams) trace; Percent calories from fat trace; Percent polyunsaturated trace; Percent saturated trace; Percent monounsaturated trace; Cholesterol (milligrams) 0; Sodium (milligrams) 25; Protein (grams) 1; Carbohydrate (grams) 18; Fiber (grams) 1.5.
Source:
Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org
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