Light cream cheese and a fresh tasting, raspberry-watermelon sauce turn ordinary cantaloupe into a delightful dessert.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary test

15 mins
15 mins


Ingredient Checklist


Instructions Checklist
  • 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 (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.)

  • Spoon or pipe cream cheese mixture into the indentation of each melon ball.

  • 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.

Nutrition Facts

144 calories; protein 3.6g; carbohydrates 20.9g; dietary fiber 2.5g; sugars 18.3g; fat 6.2g; saturated fat 2.6g; cholesterol 11.3mg; vitamin a iu 2853.1IU; vitamin c 33.5mg; folate 21.4mcg; calcium 48.4mg; iron 0.5mg; magnesium 20.4mg; potassium 269.3mg; sodium 124.8mg.