Honeydew in cardamom lime syrup w/vanilla cream

6 Servings

Ingredients

Quantity Ingredient
⅔ cup Sugar
⅓ cup Fresh lime juice
⅓ cup Water
Zest of 2 limes, removed in strips with a vegetable peeler
½ teaspoon Ground cardamom, or to taste
⅔ cup No-salt low-fat cottage cheese
3 tablespoons Sour cream
1 tablespoon Sugar
½ teaspoon Vanilla
1 To 2 tsp. fresh lime juice
8 cups 3/4 to 1 inch honeydew melon balls (from about two 5 lb. melons, seeded)
Freshly grated lime zest

Directions

FOR SYRUP

FOR CREAM

GARNISH

Make Syrup:

In a small saucepan simmer syrup ingredients, stirring, until sugar is dissolved, about 1 minute. Remove pan from heat and cool syrup completely.

Discard zest. Syrup may be made 1 day ahead and chilled, covered.

Make Cream:

In a small food processor blend cream ingredients and a pinch salt until very smooth, about 1 minute.

Chill cream, covered, at least 3 hours and up to 24. Just before serving, in a large bowl toss together melon balls and syrup and divide among 6 stemmed glasses. Top each serving with generous dollop of cream and garnish with zest. Yield: 6 servings Typed in MMFormat by cjhartlin@... Source: The Best of Gourmet Posted to MM-Recipes Digest V4 #8 by "Cindy Hartlin" <cjhartlin@...> on Feb 16, 1999

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