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Sorbet With Melon Ribbons

Categories:
desserts, fruits, low fat

1/2 cantaloupe melon
1/2 honeydew melon
2 cups raspberry sorbet
Freshly-cracked black pepper; (optional)

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 on plates in loose mounds. Place a scoop of raspberry sorbet into the center of the mound. Add freshly-ground black pepper. This recipe yields 4 servings. Nutritional Analysis Per Serving: Calories 75; Fat (grams) trace; Percent calories from fat trace; Percent polyunsaturated trace; Percent saturated trace; Percent monounsaturated trace; Cholesterol (milligrams) 0; Sodium (milligrams) 25; Protein (grams) 1; Carbohydrate (grams) 18; Fiber (grams) 1.5.


Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "11-28-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 56 Calories (kcal); trace Total Fat; (2% calories from fat); 1g Protein; 15g Carbohydrate; 0mg Cholesterol; 16mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Diabetics or those on calorie-controlled diets may count one serving as: 1 1/2 fruit. Weight Watcher points calculated at 1 Nutr. Assoc. : 0 0 0 0

Yield: 4 servings

Preparation Time: 0:00



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