Frozen Cantaloupe with Creamy Fire & Ice Topping

caverta impotence a good man is hard to find theme essay how viagra rectifies edf ntu graduate admission coursework does viagra works for women https://reprosource.com/hospital/is-online-levitra-safe/72/ https://pharmacy.chsu.edu/pages/college-essay-topics/45/ https://raseproject.org/treat/cialis-oakley/97/ que te hace el viagra yahoo meilleur que le viagra adding driver endoresment resume thesis hooks for dummies sample marketing case studies vardenafil chile pharmacy next door online enter site whats better levitra or viagra follow link case analysis for business carly fiorina viagra go site my coursework due tomorrow https://home.freshwater.uwm.edu/termpaper/5th-grade-christian-thesis-statements/7/ go to link https://preventinjury.pediatrics.iu.edu/highschool/creative-writing-lesson-plans-for-kindergarten/14/ https://medpsychmd.com/nurse/zithromaxliquid-to-buy-in-uk/63/ syba pay website do homework for me click click here chin acne while using cleocin t yahel viagra essay proofreading online

Frozen Cantaloupe with Creamy Fire & Ice Topping
Author: 
Serves: 4 Servings
 
This is a perfect dessert for a hot summer’s evening and it provides a great source of the electrolyte and fluid- balancing mineral; potassium. This recipe also offers an excellent source of Vitamins A & C, antioxidants, and anti-inflammatory compounds. Furthermore, frozen melon balls are delicious in iced tea, wine spritzers or cocktails, and are a handy ingredient for making a quick fruit smoothie or slushy.
Ingredients
  • 1 whole Cantaloupe, washed, dried, cut in half, seeds removed, cut into melon balls or chunks
  • ½ cup Mascarpone cheese
  • ½ cup Plain yogurt
  • ¼ cup Golden seedless raisins
  • ½ oz. Mint leaves, rinsed, dried (about ½ cup chopped fresh leaves) or ⅛ cup dried leaves
  • ¼ cup Crystallized ginger
  • 1 oz. Jalapeno pepper, seeded and diced (about one small fresh jalapeno)
  • 1 tsp. Almond extract
  • 4 Tbls. Toasted almond slivers or slices
Instructions
  1. (Melon balls): Wash outside of cantaloupe with clean soapy water and a vegetable brush, rinse well, and dry. Using a clean knife and cutting board cut the melon in half and use a clean spoon to scoop out the seeds in the center cavities of both halves. Use a melon-baller tool and make balls, or you can just cut the orange flesh into bite-sized chunks. Note: One average sized melon will yield about 25 melon balls. Place balls on a parchment-lined cookie sheet and place sheet in the freezer until balls are almost frozen. For longer-time storage, allow the balls to freeze solid then pack them into zip-lock type freezer bags with as much air removed as possible, or vacuum pack them using a Food Saver machine and bags.
  2. (Topping): Meanwhile, mascarpone, yogurt, raisins, mint, crystallized ginger, jalapeno and almond extract into a blender. Blend mixture until pureed smooth. Pour into a container with a grip-tight lid and refrigerate until ready to serve.
  3. (To Serve): Remove frozen cantaloupe balls from freezer and if they are frozen solid allow them to thaw a little (frozen melon balls are best when consumed just slightly softened but still frosty, when fully thawed they will become watery and mushy). Place 5-6 melon balls per serving into martini glasses, stemmed ice cream sundae dishes, or small dessert bowls. Top melon balls with equal amounts of creamy topping and garnish with a sprinkling of toasted almonds and (optional) a mint sprig.
Notes
PER SERVING: 234 Calories; 12g Fat; 5g Protein; 28g Carbohydrate; 2g Dietary Fiber; 23mg Cholesterol; 40mg Sodium.

 

Comments are closed.