Stuffed melon with raspberry sauce
A chic dessert with only fruit and free of fat, good for dinner with friends on a slimming diet.
Ingredients
1 tablespoon confectioner's sugar
1 tablespoon rum
1⁄4 cup water
mint (fresh leaves, garnish)
2 melon (small Cantaloupe melons)
2 cups raspberries (washed, stemmed)
Instructions
- Halve the melon, remove the seeds with a spoon and scoop the flesh with a melon baller.
- Mix 1 cup of raspberries with the melon balls and distribute the fruit among the four empty melon half shells.
- Process 1 cup of raspberries in the blender with the water, sugar and rum, strain to remove the seeds.
- Pour the sauce over the fruit - a little on each shell - sprinkle some mint leaves on top, and chill for 30 minutes before serving.
Yield
12 servings
Preparation time
20 minutes
Cooking time
0 minutes
Total time
20 minutes
Notes
Substitute rum with orange or pineapple juice if you are preparing this yummy melon and raspberry salad for children.