Nutrition per serving may change if servings are adjusted.
3 tablespoons light tub-style cream cheese or mascarpone cheese, softened
1 teaspoon honey
⅛ teaspoon ground nutmeg
1 tablespoon coarsely chopped pecans or almonds, toasted
½ medium cantaloupe, seeded
⅓ cup seeded, cubed watermelon
⅓ cup fresh raspberries
2 teaspoons honey
¼ teaspoon dried lavender or dried rosemary, crushed
¼ cup fresh raspberries (optional)
Fresh mint leaves (optional)
In a small bowl, stir together cream cheese, the 1 teaspoon honey, and the nutmeg until smooth. Stir in pecans. Set aside.
Using a #16 ( ¼-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.)
Spoon or pipe cream cheese mixture into the indentation of each melon ball.
In a blender or small food processor, combine watermelon, the ⅓ 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 ¼ cup raspberries and mint leaves.