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Cream Cheese-Filled Cantaloupe Bowls with Watermelon Sauce

Cream Cheese-Filled Cantaloupe Bowls with Watermelon Sauce

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  • Makes: 2 servings
  • Start to Finish 15 mins
  • Serving Size: 1 portion cantaloupe, 2 tablespoons cream cheese mixture, and 2 tablespoons watermelon mixture
  • Carb Grams Per Serving: 21

Ingredients

  • 3 tablespoons light tub-style cream cheese or mascarpone cheese, softened
  • 1 teaspoon honey
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon coarsely chopped pecans or almonds, toasted
  • 1/2 medium cantaloupe, seeded
  • 1/3 cup seeded, cubed watermelon
  • 1/3 cup fresh raspberries
  • 2 teaspoons honey
  • 1/4 teaspoon dried lavender or dried rosemary, crushed
  • 1/4 cup fresh raspberries (optional)
  • Fresh mint leaves (optional)

Directions

  1. For filling: In a small bowl, stir together cream cheese, the 1 teaspoon honey, and the nutmeg until smooth. Stir in pecans. Set aside.
  2. Using a #16 (1/4-cup) ice cream scoop, scoop two large balls out of the cantaloupe (one side of each ball will be indented). Save remaining cantaloupe for another use. Set each cantaloupe ball in a small bowl or custard cup, indented side up. (If necessary, cut a thin slice from the bottom of each ball so it sits flat.)
  3. Spoon or pipe cream cheese mixture into the indentation of each melon ball.
  4. In a blender or small food processor, combine watermelon, the 1/3 cup raspberries, the 2 teaspoons honey, and the dried lavender. Cover and blend or process until smooth. Press through a sieve to remove raspberry seeds. Spoon watermelon mixture around cheese-filled cantaloupe cups. If desired, garnish with the 1/4 cup raspberries and mint leaves. Makes 2 (1 portion cantaloupe, 2 tablespoons cream cheese mixture, and 2 tablespoons watermelon mixture) servings.

Nutrition Facts Per Serving:

Servings Per Recipe: 2
PER SERVING: 144 cal., 6 g total fat (3 g sat. fat), 11 mg chol., 125 mg sodium, 21 g carb. (2 g fiber), 4 g pro.

Diabetic Exchanges

Fruit (d.e): 1; High-Fat Meat (d.e): 0.5; Other Carb (d.e): 0.5;