Toasted Pecan Cantaloupe Kabobs Recipe - Cooking Index
Toasted Pecan Cantaloupe Kabobs Recipe - Cooking Index
| 1/3 cup | 78ml | Pecans |
| 1/4 teaspoon | 1.3ml | Cinnamon |
| 2/3 teaspoon | 3.3ml | Cantaloupe - seeded (medium) |
Heat oven to 350 degrees. On a baking sheet, toast pecans 8 to 9 minutes, until golden; let cool. In a food processor, finely grind cooled pecans; pulse in cinnamon and transfer to a sheet of wax paper.
Cut cantaloupe into eight 1-inch-thick slices. Remove rind from 1 slice and cut into 4 chunks, immediately threading the pieces onto a skewer. Repeat with remaining slices until you have 8 skewers. Press one side of the kabobs onto pecan mixture and transfer, pecan-side up, onto a serving platter. Serve immediately.
This recipe yields 8 servings.
Carbohydrates: 4.5 grams
Net Carbs: 3.5 grams
Fiber: 1 grams
Protein: 1 grams
Fat: 3.5 grams
Calories: 50
Description:
"Skewered melon is a sweet finish to a summer meal. If you prefer macadamia nuts, use them instead of pecans."
Source:
Atkins Cookbook at http://atkinscenter.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.