Yield: 8 servings
Measure | Ingredient |
---|---|
2 cups | Fresh raspberries* |
⅓ cup | Sugar |
2 tablespoons | Orange-flavored liqueur** |
2 eaches | Cantaloupes |
3 cups | Raspberry sherbet |
* Or unsweetened frozen raspberries, defrosted **Or raspberry-flavored brandy (optional)
In a blender or food processor, whirl raspberries until pureed.
Pour through a sieve to remove seeds.
Stir sugar and liqueur (if used) into puree and mix well; cover and chill. Halve cantaloupes and remove seeds; peel and cut into thin slices. Line each of 8 small dessert bowls or goblets with 3 or 4 melon slices. Top melon with a scoop of sherbet and pour 2 tablespoons chilled raspberry sauce over sherbet.
Raspberry sherbet in goblets lined with sliced cantaloupe and topped with Melba sauce would make a memorable finale for a menu featuring an egg and cheese dish. Per Serving (including liqueur): 2 grams protein, 45 grams carbohydrate, no cholesterol, 186 calories.