Cantaloupe dressing (with variations)

6 Servings

Ingredients

Quantity Ingredient
1 cup Cantaloupe
½ cup Lowfat yogurt; vanilla or plain
4 teaspoons Sugar; or less
1 cup Cantaloupe
¼ cup Fresh orange juice
2 tablespoons Nonfat dry milk solids
2 tablespoons Mango chutney; hot
¼ teaspoon Thai Seasoning blend (McCormick)
Mango-Passion Jump-up Hot Sauce, optional
Fresh chopped cilantro leaves, garnish

Directions

DIP FOR VEGETABLES & FRUIT

Cut cantaloupe into chunks and place in the bowl of a food processor. Add other ingredients blend thoroughly. Chill or serve immediately over fruit salad.

May be used as "stock" for a soup; add cucumbers and spices, to taste.

For a tangier Dressing: use ½ cup kiwi fruit in place of 1-cup melon.

3% cff. Serves 6, 2 tablespoon each: 30 cals, 0.9 protein, ⅒ g fat; 7 g carb; 226 mg sodium, ⅒ mg cholesterol.

Dip for Vegetables and Fruit: Puree the cantaloupe. Combine all by hand for a thicker dip. Serve as dip for platter of red grapes, cucumbers, cherry tomatoes, cut cauliflower, watermelon chunks (seedless), and mushrooms.

~-Jul 30 97 patH

Ideas presented in Inland Empire Magazine August 1997: "Dress It Up".

Busted by KitpatH and shared with Eat-lf.

Recipe by: Hanneman (Riverside) Posted to Digest eat-lf.v097.n193 by KitPATh <phannema@...> on Jul 31, 1997

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