Search Results for "Cantaloupe"
Recipe Results 2 of 3 pages
Melon Coolers
Melon Coolers Ingredients: 2 cups honeydew or cantaloupe chunks (from the salad bar or cut fresh melons) 1/2 cup orange juice 1 Tbsp. fresh lime juice 2 tsp. sugar 4 ice cubes 2 sprigs fresh mint (optional) Directions: Blend all the ingredients together in a blender and process for 30 seconds to 1 minute until
Strawberry Melon Lassi
Strawberry Melon Lassi Ingredients: 1 cup fresh strawberries, washed, caps removed, plus 2 for garnish 1 cup cantaloupe or honeydew melon, diced 1 cup Greek yogurt 1/2 cup almond milk 5 Tbsp. honey 2 tsp. vanilla Directions: Combine all ingredients in a blender and purée until smooth and combined. Serve immediately with a fresh strawberry
Gingered Melon Salad
Ingredients: 4 cups melon, cubed or balled (cantaloupe, honeydew, watermelon) 1/4 cup pineapple juice 1 1/2 Tbsp. honey 1/4 tsp. ground ginger Directions: Combine the 4 cups melons. Combine 1/4 cup pineapple juice, 1 ½ Tablespoons honey and 1/4 teaspoon ground ginger. Pour over melon cubes and toss.
Summer Fruit and Pasta Toss
Ingredients 8 ounces whole wheat spiral pasta, uncooked 1 1/2 cups cubed cantaloupe (about 1/2 of cantaloupe) 1 1/2 cups cubed pineapple (about 1/2 of pineapple) 1 1/4 cups strawberries, sliced 1 cup halved seedless grapes 1 1/2 cups (12 ounces.) low-fat vanilla yogurt Directions Cook pasta according to package instructions, drain and cool in
Summer Fruit Dip
Ingredients 2 cups fresh fruit (sliced berries, sliced peaches, melon chunks, etc.) 1 tablespoon honey 1/2 cup vanilla yogurt 1/4 teaspoon almond extract 1/2 teaspoon vanilla extract 1 cup (8 ounces) mascarpone cheese, softened Additional assorted fruit cut into slices: cantaloupe, honeydew melon, pineapple, apples, berries or other desired local ingredients Directions In food processor
Picnic Tri-Colored Melon Soup
Ingredients 3 small or personal size melons (cantaloupe, honeydew, watermelon) 3 cups sugar, divided 3 (6 oz) nonfat yogurt Directions Puree separately each melon in food processor; add 1 cup sugar to each pureed melon pulp. Blend 6 oz nonfat yogurt to each melon pulp. Pour separate melon mixtures into either small soup bowls or
Sparkling Fruit Salad
Ingredients 2 3-ounce packages favorite flavor gelatin 1 1/4 boiling water 3 cups fresh watermelon cubes or balls 2 cups fresh cantaloupe cubes or balls 3 cups fresh strawberries, sliced 2 cups fresh blueberries Directions Stir gelatin and boiling water in medium bowl until completely dissolved. Pour into 8? square pan; refrigerate until firm, about
Baked Apple Pancake
Ingredients 1 fat-free milk 3/4 all-purpose flour 2 egg whites 1 whole egg 1/2 teaspoon baking powder 2 tablespoons sugar 2 tablespoons margarine, melted 2 teaspoons pure vanilla extract 1 teaspoon grated lemon zest 1 large tart apple, peeled, cored, and thinly sliced 2 tablespoons brown sugar 2 teaspoons lemon juice 1/4 teaspoon cinnamon Directions
Melon Salad
Ingredients 1/4 honey 1 teaspoon grated orange or lemon peel 1/2 orange juice 2 tablespoons lemon juice 1 tablespoon fresh mint leaves, chopped 6 s assorted melon balls or cubes Directions In small bowl, combine all ingredients except melon balls and whisk thoroughly. Place melon balls in large serving bowl and pour honey mixture over.
Fruit Salad In Melon Bowl
Ingredients 1 6 to 7-inch slice watermelon, cut from one end 1 small cantaloupe, peeled, seeded and cut into bite-size pieces 1 small honeydew melon, peeled, seeded and cut into bite-size pieces 1 cup fresh or canned pineapple chunks, drained 1 cup orange or grapefruit segments 1 cup fresh strawberry halves 2 bananas, cut in
