Yield: 4 servings
|1 \N||Cantaloupe; rind and seeds removed|
|1 small||Honeydew melon; rind and seeds removed|
Cut cantaloupe and honeydew lengthwise into wide slices. Use cookie cutters in shapes of stars, moons, hearts and diamonds to cut shapes from melons.
Arrange melon shapes on plates and scatter pomegranate seeds over top.
Formatted by Lynn Thomas. Los Angeles Times 11-7-96. Makes 4 servings Each serving contains about: 119 calories; 30 mg sodium; 0 cholesterol; 1 gram fat; 30 grams carbohydrates; 2 grams protein; 1.54 grams fiber.
Recipe by: Los Angeles Times 11-7-96 Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Aug 31, 1998, converted by MM_Buster v2.0l.