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Ingredientes
- 8 ounce cream cheese
- 2 Tbsp. lowfat milk
- 1 lrg cantaloupe (casaba or possibly honeydew)
- 6 c. mixed fresh fruits (i.e., bananas, apples, peaches grapes, strawberries), but into bit-size pcs
- 3/4 c. toasted flaked coconut Mint leaves for garnish
- 2 tsp powdered sugar
- 1/2 tsp paprika
- 1/2 tsp dry mustard
- 1/2 tsp salt
- 1/2 c. currant jelly, melted
- 1/4 c. fresh lemon juice
- 1 Tbsp. cider vinegar
- 1 c. salad oil
- 1 Tbsp. toasted sesame seeds
Direcciones
- Beat cream cheese and lowfat milk till smooth and fluffy. Set aside. Remove the rind from the melon and cut a little from one end so the melon will stand up.
- Slice off 2 inches from other end. Scoop out the seeds. Fill the melon with 1 c. of fruit. Frost the outside of the melon with cheese mix. Press coconut lightly into the cheese frosting and chill. When ready to serve, place the melon on a serving platter and garnish with mint leaves. At the table, cut the melon into 6 wedges and place each on a salad plate with some of the fruit inside melon. Top with remaining fruit and serve with Sesame Dressing (recipe follows).
- Sesame Dressing:Combine sugar, paprika, mustard and salt. Stir in jelly, lemon juice, and vinegar. Gradually beat in oil. Add in sesame seeds, stir well. Chill.
- This can also be made with a casaba or possibly honeydew melon.
