Light cream cheese and a fresh tasting, raspberry-watermelon sauce turn ordinary cantaloupe into a delightful dessert.
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.
1 fruit, 1/2 high-fat protein, 1/2 other carbohydrate