Best 7 Cantaloupe And Raspberry Melba Recipes

MELON MELBA BOWLS

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-RASPBERRY PIE

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.

HONEYDEW OR CANTALOUPE MELON MELBA

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.

CANTALOUPE MELBA

Steps:

• In a blender or food processor, whirl raspberries until pureed.
• Pour through a sieve to remove seeds.
• Stir sugar and liqueur (if used) into puree and mix well; cover and chill.
• Halve cantaloupes and remove seeds; peel and cut into thin slices.
• Line each of 8 small dessert bowls or goblets with 3 or 4 melon slices.
• Top melon with a scoop of sherbet and pour 2 tablespoons chilled raspberry sauce over sherbet.
• Raspberry sherbet in goblets lined with sliced cantaloupe and topped with Melba sauce would make a memorable finale for a menu featuring an egg and cheese dish.

NOT-SO-CLASSIC PEACH MELBA

Steps:

• Make the raspberry sauce: Put 1 cup raspberries and 2 tablespoons sugar in a blender and whiz to liquify. Pour through a fine-meshed strainer and into a medium bowl. Keep cool.
• Using a paring knife, peel and halve the peaches. Slice the halves into half-moon pieces about 3/8-inch thick. Transfer to a bowl. Add 2 teaspoons sugar and a few drops of lemon juice to taste. Toss to coat.
• To serve, arrange peach slices in the bottom of 6 dessert bowls. Top each serving with a scoop or 2 of vanilla ice cream. Splash raspberry sauce over each portion. Garnish with a few raspberries if you wish.

RASPBERRY MELBA SAUCE

Steps:

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

RASPBERRY MELBA SAUCE RECIPE

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.