The vibrant, patriotic colors of this delicious fruit dessert will enhance the enjoyment.
Preparation time: 30 minutes or less
Servings: 4 - 2 cup
5 A Day servings: 4
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2 cups lightly sweetened* frozen or fresh raspberries
4 cups diced ripe honeydew melon
2 tbsps. lime juice
2 cups lightly sweetened* frozen or fresh blueberries
4 tsps. finely grated gingerroot
4 tbsps. maple syrup
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- Using four large, footed glasses, carefully spoon ½ cup raspberries into each glass.
- Prepare melon as instructed below and toss with lime juice. Carefully spoon 1 cup diced melon on top of raspberries and top with ½ cup blueberries.
- Sprinkle each with 1 teaspoon grated ginger and top with 1 tablespoon maple syrup. Hold at least 15 minutes or more before serving.
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Chef's Notes: On a cutting board and using a sharp knife, cut a slice off each end of the melon. Stand melon on one of the ends and using a curving-downward cut, remove the peel from the entire melon. Be certain to remove all parts of the melon rind. Cut melon in half and scoop out seeds. Place melon flat cut-side down on board and slice horizontally into three or four slices. Then cut lengthwise into medium-thin slices. Carefully hold slices together, turn a quarter of a turn and cut into dice shapes. Presto, a quick, easy way to dice melon!
*2 tablespoons sugar for 2 cups fresh berries. |
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| Nutritional Information per Serving |
| Calories: 340 |
Saturated Fat: 0g |
| Carbohydrates: 88g |
Dietary Fiber: 9g |
| Total Fat: .5g |
% of Calories from Fat: 1% |
| Cholesterol: 0mg |
Sodium: 20mg |
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Protein: 2g |
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© Copyright 2006 A. Duda & Sons, Inc. All Rights Reserved
