Cantaloupe And Raspberry Melba Recipes

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MELON MELBA BOWLS



Melon Melba Bowls image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 15m

Yield 4 servings

Number Of Ingredients 7

2 ripe peaches, halved and pitted
1/2 lemon, zested and juiced
1 teaspoon sugar
A couple sprigs fresh mint, leaves finely chopped, optional
1/2 pint raspberries
2 small cantaloupes
1 pint vanilla ice cream or lemon or raspberry sorbet

Steps:

  • Slice the peaches and add to a medium bowl. Sprinkle with a teaspoon of lemon zest, a couple of tablespoons lemon juice, and sugar. Let the peaches sit for 5 minutes, then gently stir in the mint, if using, and the berries.
  • Halve the cantaloupes and trim the bottoms so they sit flat. Scoop out the seeds and fill with ice cream or sorbet and the Melba topping.

CANTALOUPE-RASPBERRY PIE



Cantaloupe-Raspberry Pie image

Number Of Ingredients 11

1 cup All-Bran® Original
1/4 cup pitted dates
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 cup vegetable oil
3 to 4 tablespoons cold water
2 tablespoons cornstarch
2 cups apricot nectar
1 teaspoon grated lemon peel
3 1/2 cups very thinly sliced, ripe cantaloupes
1 cup fresh or frozen raspberries, thawed and well-drained

Steps:

  • 1. Using food processor or electric blender, crush KELLOGG'S ALL-BRAN cereal with dates until mixture resembles fine crumbs. In medium bowl, combine cereal mixture with flour and salt. Mix in oil until crumbly. Add water gradually, stirring with fork until mixture will hold shape when pressed against side of bowl. Press evenly and firmly in bottom and on side of 9 inch pan to form crust. Prick bottom and sides with fork. 2. Bake at 400°F about 12 minutes or until set and lightly browned. Cool completely.3. Measure cornstarch into medium saucepan. Add about 1/2 cup apricot nectar, stirring until smooth. Stir in remaining nectar and lemon peel. Cook over medium heat, stirring constantly, until mixture boils. Continue cooking and stirring 1 minute longer. Remove from heat. Cool completely.4. Fold in cantaloupe. Gently fold in raspberries. Fill pie shell. Chill at least 3 hours. Serve garnished with whipped topping, if desired.

Nutrition Facts : Nutritional Facts Serves

HONEYDEW OR CANTALOUPE MELON MELBA



Honeydew or Cantaloupe Melon Melba image

A favorite summertime dessert that is simply delicious. I didn't count heating preserves for the cook time. This takes me about 15 minutes from start to finish to prepare.

Provided by keen5

Categories     Dessert

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 3

1 honeydews or 1 cantaloupe
vanilla ice cream
1/2 cup raspberry preserves, melted

Steps:

  • Cut melon in half crosswise and remove seeds.
  • Slice melon into 1" rings.
  • Remove rind.
  • Fill each ring with scoops of ice cream.
  • Top with melted preserves and serve immediately.

Nutrition Facts : Calories 150.9, Fat 0.3, SaturatedFat 0.1, Sodium 46.9, Carbohydrate 37.8, Fiber 2, Sugar 30.3, Protein 1.2

CANTALOUPE MELBA



Cantaloupe Melba image

I adopted this recipe from Recipezaar and haven't tried it yet. I don't know how long it takes to make this so I estimated. Sounds good.

Provided by Nimz_

Categories     Dessert

Time 40m

Yield 8 serving(s)

Number Of Ingredients 5

2 cups fresh raspberries (Or unsweetened frozen raspberries, defrosted)
1/3 cup sugar
2 tablespoons orange-flavored liqueur (Or raspberry-flavored brandy) (optional)
2 cantaloupe
3 cups raspberry sherbet

Steps:

  • In a blender or food processor, whirl raspberries until pureed.
  • Pour through a sieve to remove seeds.
  • Stir sugar and liqueur (if used) into puree and mix well; cover and chill.
  • Halve cantaloupes and remove seeds; peel and cut into thin slices.
  • Line each of 8 small dessert bowls or goblets with 3 or 4 melon slices.
  • Top melon with a scoop of sherbet and pour 2 tablespoons chilled raspberry sauce over sherbet.
  • Raspberry sherbet in goblets lined with sliced cantaloupe and topped with Melba sauce would make a memorable finale for a menu featuring an egg and cheese dish.

Nutrition Facts : Calories 175.1, Fat 1.6, SaturatedFat 0.7, Sodium 47.9, Carbohydrate 40.1, Fiber 5.1, Sugar 34, Protein 2.1

NOT-SO-CLASSIC PEACH MELBA



Not-So-Classic Peach Melba image

A classic peach Melba is a dessert of poached peach halves and raspberry sauce with vanilla ice cream, invented by the French chef Auguste Escoffier, and named after the Australian soprano Nellie Melba. This not-so-classic version calls for sliced ripe peaches instead of cooked peach halves. Look for the best vanilla ice cream, with real vanilla, or make your own. Easy to assemble, it's a lovely, refreshing and elegant dessert, perfect for when peaches and raspberries are in season.

Provided by David Tanis

Categories     ice creams and sorbets, dessert

Time 20m

Yield 6 servings

Number Of Ingredients 5

1 cup ripe red raspberries, plus more for garnish
2 tablespoons plus 2 teaspoons granulated sugar
6 ripe, sweet freestone peaches
A few drops of lemon juice
1 quart vanilla ice cream

Steps:

  • Make the raspberry sauce: Put 1 cup raspberries and 2 tablespoons sugar in a blender and whiz to liquify. Pour through a fine-meshed strainer and into a medium bowl. Keep cool.
  • Using a paring knife, peel and halve the peaches. Slice the halves into half-moon pieces about 3/8-inch thick. Transfer to a bowl. Add 2 teaspoons sugar and a few drops of lemon juice to taste. Toss to coat.
  • To serve, arrange peach slices in the bottom of 6 dessert bowls. Top each serving with a scoop or 2 of vanilla ice cream. Splash raspberry sauce over each portion. Garnish with a few raspberries if you wish.

RASPBERRY MELBA SAUCE



Raspberry Melba Sauce image

Categories     Sauce     Berry     Citrus     No-Cook     Raspberry     Lemon     Apple     Summer     Parade

Yield Makes 2 cups

Number Of Ingredients 4

2 cups raspberries
1/2 cup confectioners' sugar
1 tablespoon fresh lemon juice
1/4 cup apple juice

Steps:

  • Puree all the ingredients, then pass through a strainer to remove the seeds.

RASPBERRY MELBA SAUCE RECIPE



Raspberry Melba Sauce Recipe image

Provided by á-170456

Number Of Ingredients 4

2 cups raspberries
1/2 cup confectioners' sugar
1 tablespoon fresh lemon juice
1/4 cup apple juice

Steps:

  • Puree all the ingredients, then pass through a strainer to remove the seeds. This recipe yields 2 cups. Nutritional Analysis Per 2-tablespoon Serving: 61 calories, 15g carbohydrates, no protein, no fat, no cholesterol.

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