Cantaloupe Melba
Cuisine: American
Author: Kitchens
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.
  • 2 Cups fresh raspberries*
  • 1/3 Cup sugar
  • 2 Tablespoons orange-flavored liqueur**
  • 2 cantaloupes
  • 3 Cups raspberry sherbet
  1. In a blender or food processor, whirl raspberries until pureed.
  2. Pour through a sieve to remove seeds.
  3. Stir sugar and liqueur (if used) into puree and mix well; cover and chill.
  4. Halve cantaloupes and remove seeds; peel and cut into thin slices.
  5. Line each of 8 small dessert bowls or goblets with 3 or 4 melon slices.
  6. Top melon with a scoop of sherbet and pour 2 tablespoons chilled raspberry sauce over sherbet.
Calories: 186 Protein: 2 g Cholesterol: 0
* Or unsweetened frozen raspberries, defrosted

**Or raspberry-flavored brandy (optional)
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