Melon And Raspberries With Raspberry Vinaigrette Recipes

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MELON WITH RASPBERRY SAUCE

Refreshing melon slices fanned out in a pretty pool of raspberry sauce create a light but elegant ending to any special-occasion meal.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 6



Melon with Raspberry Sauce image

Steps:

  • Set aside a few raspberries for garnish. Place the remaining berries in a blender or food processor; cover and process until pureed. Add the honey, lemon juice and ginger; cover and process. Strain and discard seeds; set sauce aside., Cut the cantaloupe and honeydew into three wedges; cut each wedge widthwise in half. Remove seeds and rind. With a knife, slice each piece of melon lengthwise toward narrow end without cutting completely to the end. Open into a fan shape., On each dessert plate, place 2 tablespoons of raspberry sauce and a cantaloupe fan and honeydew fan. Garnish with reserved raspberries.

Nutrition Facts : Calories 130 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 19mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges

2-2/3 cups unsweetened raspberries
3 tablespoons honey
1 teaspoon lemon juice
1/2 teaspoon minced fresh gingerroot
1/2 large cantaloupe
1/2 medium honeydew melon

MELON AND RASPBERRIES WITH RASPBERRY VINAIGRETTE

Make and share this Melon and Raspberries With Raspberry Vinaigrette recipe from Food.com.

Provided by lazyme

Categories     Raspberries

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9



Melon and Raspberries With Raspberry Vinaigrette image

Steps:

  • Slice cantaloupe and honeydew melon into 16 wedges each.
  • Peel.
  • In small bowl combine mustard and raspberry vinegar.
  • With wire whisk, gradually stir in oil; whisk until smooth.
  • Continue whisking, gradually adding powdered sugar.
  • Add 1/3 cup raspberries; with fork, crush raspberries.
  • Stir in 1 tablespoon tarragon leaves; set aside.
  • Arrange cantaloupe and honeydew wedges on serving platter or individual salad plates.
  • Sprinkle with 1/2 cup raspberries.
  • Drizzle vinaigrette over fruit; garnish with tarragon sprigs.

Nutrition Facts : Calories 154.3, Fat 7.3, SaturatedFat 1, Sodium 61.5, Carbohydrate 23.1, Fiber 2.8, Sugar 20, Protein 1.8

1 tablespoon Dijon mustard
2 tablespoons raspberry vinegar
1/4 cup olive oil
1 tablespoon powdered sugar
1/3 cup fresh raspberry
1 tablespoon fresh tarragon, coarsely chopped
1 cantaloupe, halved and seeded
1 honeydew melon, halved and seeded
1/2 cup raspberries

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