INGREDIENTS:
2 cantaloupes
1 medium orange, peeled and sectioned
1 medium apple, cored and coarsely chopped
1 medium peach, peeled, pitted, and thinly sliced
1 C blueberries
1/2 C strawberries, hulled and halved
1 8-oz carton pineapple yogurt
2 Tbl mayonnaise or salad dressing
2 tsp brown sugar
1 tsp grated gingerroot or 1/4 tsp ground ginger
Leaf lettuce
DIRECTIONS:
1. Cut each cantaloupe in half and remove the seeds. Use a melon baller to scoop out pulp, reserving shells. Set aside 2 C of melon balls; reserve remaining melon for another use. Trim a thin slice from the bottom of each melon shell so that it sits evenly on a plate.
2. In a bowl, mix the 2 C melon balls, orange, aple, peach, blueberries, and strawberries.
3. Line inside of each melon shell with lettuce leaves. Divide fruit among lined melon shells.
4. Stir together yogurt, mayonnaise, brown sugar, and ginger. Top each bowl of fruit with one-fourth of the dressing. Makes four servings.
2 cantaloupes
1 medium orange, peeled and sectioned
1 medium apple, cored and coarsely chopped
1 medium peach, peeled, pitted, and thinly sliced
1 C blueberries
1/2 C strawberries, hulled and halved
1 8-oz carton pineapple yogurt
2 Tbl mayonnaise or salad dressing
2 tsp brown sugar
1 tsp grated gingerroot or 1/4 tsp ground ginger
Leaf lettuce
DIRECTIONS:
1. Cut each cantaloupe in half and remove the seeds. Use a melon baller to scoop out pulp, reserving shells. Set aside 2 C of melon balls; reserve remaining melon for another use. Trim a thin slice from the bottom of each melon shell so that it sits evenly on a plate.
2. In a bowl, mix the 2 C melon balls, orange, aple, peach, blueberries, and strawberries.
3. Line inside of each melon shell with lettuce leaves. Divide fruit among lined melon shells.
4. Stir together yogurt, mayonnaise, brown sugar, and ginger. Top each bowl of fruit with one-fourth of the dressing. Makes four servings.
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