MELON-BERRY SALAD
The best way to cool down on a warm day is with a chilled fruit salad. Serve this one for breakfast, brunch or dessert. Yogurt and coconut milk make the creamy dressing even more decadent. Wait until just before serving to garnish the salad. Otherwise the toasted coconut will get soggy. -Carrie Hirsch, Hilton Head Island, South Carolina
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 12 servings
Number Of Ingredients 9
Steps:
- For dressing, whisk together yogurt, coconut milk and orange juice. Refrigerate until serving., To serve, place fruit in a large bowl; toss gently with dressing. Sprinkle with coconut.
Nutrition Facts : Calories 105 calories, Fat 3g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 30mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
MELON WITH RASPBERRY SAUCE
Refreshing melon slices fanned out in a pretty pool of raspberry sauce create a light but elegant ending to any special-occasion meal.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Set aside a few raspberries for garnish. Place the remaining berries in a blender or food processor; cover and process until pureed. Add the honey, lemon juice and ginger; cover and process. Strain and discard seeds; set sauce aside., Cut the cantaloupe and honeydew into three wedges; cut each wedge widthwise in half. Remove seeds and rind. With a knife, slice each piece of melon lengthwise toward narrow end without cutting completely to the end. Open into a fan shape., On each dessert plate, place 2 tablespoons of raspberry sauce and a cantaloupe fan and honeydew fan. Garnish with reserved raspberries.
Nutrition Facts : Calories 130 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 19mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges
MELON AND RASPBERRIES WITH RASPBERRY VINAIGRETTE
Make and share this Melon and Raspberries With Raspberry Vinaigrette recipe from Food.com.
Provided by lazyme
Categories Raspberries
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Slice cantaloupe and honeydew melon into 16 wedges each.
- Peel.
- In small bowl combine mustard and raspberry vinegar.
- With wire whisk, gradually stir in oil; whisk until smooth.
- Continue whisking, gradually adding powdered sugar.
- Add 1/3 cup raspberries; with fork, crush raspberries.
- Stir in 1 tablespoon tarragon leaves; set aside.
- Arrange cantaloupe and honeydew wedges on serving platter or individual salad plates.
- Sprinkle with 1/2 cup raspberries.
- Drizzle vinaigrette over fruit; garnish with tarragon sprigs.
Nutrition Facts : Calories 154.3, Fat 7.3, SaturatedFat 1, Sodium 61.5, Carbohydrate 23.1, Fiber 2.8, Sugar 20, Protein 1.8
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