Sorbet With Melon Ribbons
Original
|
Modified
|
| 1/2 cantaloupe melon |
Same |
| 1/2 honeydew melon |
Same |
| 2 cups vanilla ice cream |
2 cups raspberry sorbet |
| |
cracked pepper (optional)
|
NOTE: In this recipe sorbet is substituted for ice cream, making this dessert fat-free...and prettier.
Cut each melon in half; remove the seeds. (Reserve the unused halves of each melon for another meal.) Cut the halves in half; remove the skins. With a very sharp vegetable peeler, cut "ribbons" of melon as thin as possible. Place into a bowl; cover and chill until ready to serve.
Chill 4 dessert plates. Arrange melon ribbons onto plates into loose mounds. Place a scoop of raspberry sorbet into the center of the mound. Add freshly ground black pepper. Serves: 4
| Nutritional Analysis |
Original |
Modified |
| Calories |
245 |
75 |
| Fat (grams) |
12 |
trace |
| Percent calories from fat |
44 |
trace |
| Percent polyunsaturated |
4 |
trace |
| Percent saturated |
26 |
trace |
| Percent monounsaturated |
14 |
trace |
| Cholesterol (milligrams) |
45 |
0 |
| Sodium (milligrams) |
70 |
25 |
| Protein (grams) |
3 |
1 |
| Carbohydrate (grams) |
31 |
18 |
| Fiber (grams) |
1 1/2 |
1 1/2 |
NOTE: Diabetics or those on calorie-controlled diets may count one serving as: 1 1/2 fruit.
