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Cream Cheese-Filled Cantaloupe Bowls with Watermelon Sauce
Cream Cheese-Filled Cantaloupe Bowls with Watermelon Sauce
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From: Diabetic Living Magazine
Light cream cheese and a fresh tasting, raspberry-watermelon sauce turn ordinary cantaloupe into a delightful dessert.
- By: Diabetic Living Magazine
Ingredients 2 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 2 servings
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)
Preparation
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Prep
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Ready In
- 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.
- Serving size: 1 portion cantaloupe, 2 tablespoons cream cheese mixture, and 2 tablespoons watermelon mixture
- Per serving: 144 calories; 6 g fat(3 g sat); 2 g fiber; 21 g carbohydrates; 4 g protein; 21 mcg folate; 11 mg cholesterol; 18 g sugars; 2,853 IU vitamin A; 34 mg vitamin C; 48 mg calcium; 1 mg iron; 125 mg sodium; 269 mg potassium
- Nutrition Bonus: Vitamin A (57% daily value), Vitamin C (57% dv)
- Carbohydrate Servings: 1½
- Exchanges: 1 fruit, ½ high-fat protein, ½ other carbohydrate
