Cantaloupe Melba Food

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MELON MELBA BOWLS



Melon Melba Bowls image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 15m

Yield 4 servings

Number Of Ingredients 7

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.

CANTALOUPE A LA MODE



Cantaloupe A La Mode image

This special dessert is a refreshing finale to a warm-weather meal. -Nancy Walker, Granite City, Illinois

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 4 servings (1 cup sauce).

Number Of Ingredients 9

1/2 cup water
1/2 cup sugar
2 tablespoons lemon juice
1 tablespoon cornstarch
1 teaspoon grated lemon zest
1 cup fresh or frozen blueberries
2 small cantaloupes, halved and seeded
2 cups vanilla ice cream
Fresh mint, optional

Steps:

  • In a small saucepan, combine the first 5 ingredients; bring to a boil over medium heat. Boil and stir until thickened, about 2 minutes. Add blueberries; cook until heated through. Fill cantaloupe with ice cream; top with sauce. Garnish with mint if desired.

Nutrition Facts : Calories 337 calories, Fat 8g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 74mg sodium, Carbohydrate 67g carbohydrate (56g sugars, Fiber 3g fiber), Protein 5g protein.

CANTALOUPE SALAD



Cantaloupe Salad image

This salad, with its fresh-tasting dressing, is great with most any meal.-Charlotte Baillargeon, Hinsdale, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 7

1 large cantaloupe, peeled
3 tablespoons orange juice
3 tablespoons honey
1 cup halved red seedless grapes
3 kiwifruit, peeled, quartered and sliced
Leaf lettuce
Sweetened shredded coconut

Steps:

  • Cut six rings, about 1/2 in. wide, from the center section of the cantaloupe. Remove seeds and set rings aside. Cube the remaining cantaloupe. In a bowl, combine orange juice and honey. Add grapes, kiwi and cubed cantaloupe; stir gently to coat. Place cantaloupe rings on lettuce; top with fruit and sprinkle with coconut.

Nutrition Facts : Calories 110 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 11mg sodium, Carbohydrate 28g carbohydrate (25g sugars, Fiber 2g fiber), Protein 1g protein.

CANTALOUPE PIE I



Cantaloupe Pie I image

This makes an unusual pie--a conversation piece as well as tasting very delicious.

Provided by gerkatdu

Categories     Desserts     Pies     Fruit Pie Recipes

Time 1h30m

Yield 8

Number Of Ingredients 12

1 cantaloupe
½ cup white sugar
8 tablespoons all-purpose flour
¼ teaspoon salt
3 egg yolks
2 tablespoons water
1 tablespoon butter
¼ teaspoon butter flavored extract
3 egg whites
¼ teaspoon cream of tartar
6 tablespoons white sugar
1 (9 inch) pie crust, baked

Steps:

  • Select a cantaloupe of good quality. Cut in half, remove seeds, and scoop pulp into a saucepan. Place pulp over medium heat until it comes to a gentle boil. Mash the cantaloupe as it heats. This should make about 2 cups of pulp.
  • Combine 1/2 cup sugar, flour, and salt. Add to heated cantaloupe and cook, stirring, until thick. The amount of flour seems large, but it takes considerable thickening to obtain correct consistency.
  • In a large bowl, beat egg yolks; add water to yolks. Add a little of the cantaloupe mixture to egg yolks in order to heat yolks gradually. Stir egg yolks mixture into cantaloupe mixture. Continue cooking, stirring, until thick and creamy. Remove from heat.
  • Add butter or margarine and flavoring to the cantaloupe mixture.
  • Pour into baked pie shell.
  • Beat egg whites and cream of tartar together until frothy. Continue beating, adding the 6 tablespoons sugar gradually; beat until thick peaks form. Top the pie with this meringue.
  • Bake at 400 degrees F (205 degrees C) until delicately brown on top.

Nutrition Facts : Calories 256.2 calories, Carbohydrate 41.6 g, Cholesterol 80.6 mg, Fat 8.5 g, Fiber 0.9 g, Protein 4.4 g, SaturatedFat 3.2 g, Sodium 219.9 mg, Sugar 27.7 g

CANTALOUPE CREAM PIE II



Cantaloupe Cream Pie II image

This is my version of a not-often heard of recipe, but it is one of the best pies I have ever eaten. The crust melts in your mouth and the pie is scrumptious. Wonderful for a summertime dessert.

Provided by STARFLOWER

Categories     Desserts     Pies     Custard and Cream Pie Recipes

Time 3h

Yield 8

Number Of Ingredients 16

1 cup all-purpose flour
3 tablespoons confectioners' sugar
8 tablespoons margarine
4 cups cantaloupe - peeled, seeded and pureed
1 cup sugar
⅓ cup all-purpose flour
⅓ cup cornstarch
¼ teaspoon salt
3 egg yolks
3 tablespoons water
1 tablespoon margarine
1 (8 ounce) package Neufchatel (light cream) cheese, at room temperature
½ cup sugar
1 tablespoon milk
½ teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place flour and powdered sugar in large bowl. Cut in margarine until mixture resembles coarse crumbs. Press dough into the bottom and up the sides of a 9 inch deep dish pie plate.
  • Bake crust in the preheated oven for 20 minutes. Set aside to cool.
  • Place the cantaloupe in a medium saucepan over medium heat. In a 2 or 4 cup measuring cup, whisk together sugar, flour, cornstarch, and salt, and then stir into the cantaloupe. Cook and stir until mixture comes to a low boil and begins to thicken. Beat egg yolks and water together in a small bowl. Gradually stir in small amounts of cantaloupe mixture to prevent yolks from curdling. Pour yolk mixture back into pan and continue cooking for 2 minutes more. Remove from heat and set aside to cool. Once cooled slightly, pour into pre-baked, cooled pie shell.
  • In a bowl, cream together the Neufchatel cheese and sugar. Beat in milk and vanilla until smooth, then fold in thawed frozen whipped topping until well blended. Spread evenly over cantaloupe layer. Cover and refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 572.1 calories, Carbohydrate 75.4 g, Cholesterol 99.9 mg, Fat 27.9 g, Fiber 1.3 g, Protein 7.2 g, SaturatedFat 13 g, Sodium 348.3 mg, Sugar 53.3 g

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