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Raspberry Filled Melon

Diet.Chef's picture
Ingredients
  Raspberries 2 Cup (32 tbs)
  Honey 2 Tablespoon
  Lemon juice 1 Tablespoon
  Lemon/1 medium melon 2 Small
  Mint leaves 1 Tablespoon
Directions

1. Wash fresh berries gently, and place on paper towel to dry.
If frozen, defrost, drain off all juice and place on paper towel to dry.
2. Measure 1/2 cup berries into a small saucepan.
3. Add honey, using 1 tablespoon if berries are fresh and sweet, full amount if tart or frozen.
4. Add lemon juice.
5. Simmer gently about 5 minutes, until berries are just soft.
6. Press sauce through a strainer.
7. Cut melons into halves, or larger melon into quarters.
8. Discard seeds.
9. Pour sauce over remaining 1 1/2 cups uncooked berries.
10. Spoon into melon cavities.
11. Garnish with mint leaves.
12. Serve at room temperature.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Braising
Dish: 
Pie
Interest: 
Party

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Average: 4.1 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 275 Calories from Fat 19

% Daily Value*

Total Fat 2 g3.5%

Saturated Fat 0.12 g0.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 10.9 mg0.5%

Total Carbohydrates 71 g23.7%

Dietary Fiber 24 g95.9%

Sugars 38.4 g

Protein 5 g10.2%

Vitamin A 15.2% Vitamin C 233.9%

Calcium 15.4% Iron 19%

*Based on a 2000 Calorie diet

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Raspberry Filled Melon Recipe