Melon And Lime Parfait Recipes
SUMMER MELON PARFAITS
Steps:
- In a large bowl, combine lemonade concentrate and yogurt; fold in whipped topping. In each of four dessert glasses, layer with 1/4 cup honeydew, 1/4 cup lemon mixture, 1/4 cup cantaloupe and remaining lemon mixture.
Nutrition Facts : Calories 234 calories, Fat 10g fat (10g saturated fat), Cholesterol 1mg cholesterol, Sodium 17mg sodium, Carbohydrate 31g carbohydrate (23g sugars, Fiber 1g fiber), Protein 1g protein.
MELON WITH RED CHILI FLAKES, SALT AND LIME
Skewered melon with chili, salt and lime juice, served as a snack or part of a larger meal, is as unexpected as it is compulsively edible. It's also easily assembled and takes no time, and rewards with layers of flavor.
Provided by Jeff Schwarz And Greg Kessler
Categories breakfast, brunch, dinner, easy, lunch, quick, weekday, appetizer, dessert
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cut the melon into 1-inch cubes.Skewer the melon pieces (about four pieces for each skewer), and place them on a serving plate.
- Place the salt and red chili flakes in a coffee or spice grinder and pulse until finely ground. Sprinkle about a teaspoon of the salt/chili mixture over the melons, followed by the diced jalapeño.
- Squeeze the lime over the melons, and serve.
MELON-AND-LIME PARFAIT
Steps:
- Purée the melon in a food processor, then refrigerate for at least 1 hour. Combine the yogurt and lime zest. Divide the yogurt mixture among six glasses. Chill.
- Just before serving, carefully pour the melon purée atop the yogurt in each glass.
- In a food processor, combine the milk and vinegar and pulse until solidly foamy on top. Place a spoonful of the foam in each glass and serve immediately.
Nutrition Facts : @context http, Calories 60, UnsaturatedFat 0 grams, Carbohydrate 11 grams, Fat 1 gram, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 35 milligrams, Sugar 10 grams, TransFat 0 grams
GREEN MELON WITH LIME AND LEMON SORBET
Provided by Rachael Ray : Food Network
Categories dessert
Time 5m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Dress the melon quarters with lime zest, lime juice and mint. Fill each boat with a small scoop of lemon sorbet and serve.
MELON CARPACCIO WITH LIME
Provided by Michael Laiskonis
Categories Dessert Low Cal Lime Melon Summer Healthy Low Cholesterol Bon Appétit Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Bring sugar and 1/4 cup water to a boil in a small saucepan over medium heat, stirring to dissolve sugar. Add mint sprigs and chile. Scrape in seeds from vanilla bean; add bean. Remove syrup from heat; cover and let steep for 15 minutes for flavors to infuse.
- Strain syrup through a fine-mesh sieve into a small bowl; stir in lime juice. DO AHEAD: Syrup can be made 1 week ahead. Keep chilled.
- Arrange melon slices in a 13x9x2" glass baking dish. Pour syrup over melon in baking dish. Cover with plastic wrap and chill for 2 hours to allow flavors to meld.
- Divide melon slices among plates, overlapping them decoratively. Pour remaining syrup in dish into a small pitcher. DO AHEAD: Melon carpaccio can be made up to 5 hours ahead. Cover and chill melon and remaining syrup separately.
- Drizzle some of syrup over melon. Place a scoop of sorbet in center of each plate, if using; garnish with mint leaves and lime zest.
KEY LIME PARFAITS
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Melt butter in heavy small skillet over medium heat. Mix in sugar and stir until bubbling, about 1 minute. Mix in crumbs; stir until color deepens, about 3 minutes. Turn out onto plate and cool.
- Stir condensed milk, lime juice and lime peel in large bowl to blend (mixture will thicken). Using electric mixer, beat cream in medium bowl until firm peaks form; fold into lime mixture.
- Place 1/4 cup lime mousse in each of six 8- to 10-ounce wine goblets. Top each with 1 tablespoon crumb mixture, then 1/4 cup mousse. Top parfaits with remaining crumb mixture. Refrigerate at least 1 hour and up to 4 hours.
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