Cantaloupe And Raspberry Melba Food

MELON MELBA BOWLS

Melon Melba Bowls image

Provided by Rachael Ray : Food Network

Categories dessert

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 ripe peaches, halved and pitted
1/2 lemon, zested and juiced
1 teaspoon sugar
A couple sprigs fresh mint, leaves finely chopped, optional
1/2 pint raspberries
2 small cantaloupes
1 pint vanilla ice cream or lemon or raspberry sorbet

Steps:

Slice the peaches and add to a medium bowl. Sprinkle with a teaspoon of lemon zest, a couple of tablespoons lemon juice, and sugar. Let the peaches sit for 5 minutes, then gently stir in the mint, if using, and the berries.
Halve the cantaloupes and trim the bottoms so they sit flat. Scoop out the seeds and fill with ice cream or sorbet and the Melba topping.

RASPBERRY MELBA SAUCE RECIPE

Raspberry Melba Sauce Recipe image

Provided by á-170456

Number Of Ingredients 4

Ingredients

2 cups raspberries
1/2 cup confectioners' sugar
1 tablespoon fresh lemon juice
1/4 cup apple juice

Steps:

Puree all the ingredients, then pass through a strainer to remove the seeds. This recipe yields 2 cups. Nutritional Analysis Per 2-tablespoon Serving: 61 calories, 15g carbohydrates, no protein, no fat, no cholesterol.

RASPBERRY MELBA SAUCE

Raspberry Melba Sauce image

Categories Sauce Berry Citrus No-Cook Raspberry Lemon Apple Summer Parade

Yield Makes 2 cups

Number Of Ingredients 4

Ingredients

2 cups raspberries
1/2 cup confectioners' sugar
1 tablespoon fresh lemon juice
1/4 cup apple juice

Steps:

Puree all the ingredients, then pass through a strainer to remove the seeds.

CANTALOUPE-RASPBERRY PIE

Cantaloupe-Raspberry Pie image

Number Of Ingredients 11

Ingredients

1 cup All-Bran® Original
1/4 cup pitted dates
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 cup vegetable oil
3 to 4 tablespoons cold water
2 tablespoons cornstarch
2 cups apricot nectar
1 teaspoon grated lemon peel
3 1/2 cups very thinly sliced, ripe cantaloupes
1 cup fresh or frozen raspberries, thawed and well-drained

Steps:

1. Using food processor or electric blender, crush KELLOGG'S ALL-BRAN cereal with dates until mixture resembles fine crumbs. In medium bowl, combine cereal mixture with flour and salt. Mix in oil until crumbly. Add water gradually, stirring with fork until mixture will hold shape when pressed against side of bowl. Press evenly and firmly in bottom and on side of 9 inch pan to form crust. Prick bottom and sides with fork. 2. Bake at 400°F about 12 minutes or until set and lightly browned. Cool completely.3. Measure cornstarch into medium saucepan. Add about 1/2 cup apricot nectar, stirring until smooth. Stir in remaining nectar and lemon peel. Cook over medium heat, stirring constantly, until mixture boils. Continue cooking and stirring 1 minute longer. Remove from heat. Cool completely.4. Fold in cantaloupe. Gently fold in raspberries. Fill pie shell. Chill at least 3 hours. Serve garnished with whipped topping, if desired.

Nutrition Facts : Nutritional Facts Serves

HONEYDEW OR CANTALOUPE MELON MELBA

Honeydew or Cantaloupe Melon Melba image

A favorite summertime dessert that is simply delicious. I didn't count heating preserves for the cook time. This takes me about 15 minutes from start to finish to prepare.

Provided by keen5

Categories Dessert

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 3

Ingredients

1 honeydews or 1 cantaloupe
vanilla ice cream
1/2 cup raspberry preserves, melted

Steps:

Cut melon in half crosswise and remove seeds.
Slice melon into 1" rings.
Remove rind.
Fill each ring with scoops of ice cream.
Top with melted preserves and serve immediately.

Nutrition Facts : Calories 150.9, Fat 0.3, SaturatedFat 0.1, Sodium 46.9, Carbohydrate 37.8, Fiber 2, Sugar 30.3, Protein 1.2

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