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  • Frosted Cantaloupe Salad

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    Frosted Cantaloupe Salad
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 8 ounce cream cheese
    • 2 Tbsp. lowfat milk
    • 1 lrg cantaloupe (casaba or possibly honeydew)
    • 6 c. mixed fresh fruits (i.e., bananas, apples, peaches grapes, strawberries), but into bit-size pcs
    • 3/4 c. toasted flaked coconut Mint leaves for garnish
    • 2 tsp powdered sugar
    • 1/2 tsp paprika
    • 1/2 tsp dry mustard
    • 1/2 tsp salt
    • 1/2 c. currant jelly, melted
    • 1/4 c. fresh lemon juice
    • 1 Tbsp. cider vinegar
    • 1 c. salad oil
    • 1 Tbsp. toasted sesame seeds

    Directions

    1. Beat cream cheese and lowfat milk till smooth and fluffy. Set aside. Remove the rind from the melon and cut a little from one end so the melon will stand up.
    2. Slice off 2 inches from other end. Scoop out the seeds. Fill the melon with 1 c. of fruit. Frost the outside of the melon with cheese mix. Press coconut lightly into the cheese frosting and chill. When ready to serve, place the melon on a serving platter and garnish with mint leaves. At the table, cut the melon into 6 wedges and place each on a salad plate with some of the fruit inside melon. Top with remaining fruit and serve with Sesame Dressing (recipe follows).
    3. Sesame Dressing:Combine sugar, paprika, mustard and salt. Stir in jelly, lemon juice, and vinegar. Gradually beat in oil. Add in sesame seeds, stir well. Chill.
    4. This can also be made with a casaba or possibly honeydew melon.

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