Cook Without Book

Yield:  5 servings (serving size: 1 cup)                  Ingredients 1  large ripe cantaloupe, peeled and finely chopped (about 5 cups) 1/3 cup   "measures-like-sugar" calorie-free sweetener 2 tablespoons   lemon juice 2 teaspoons   unflavored gelatin 1/4 cup   cold water 1  (8-ounce) carton vanilla fat-free yogurt sweetened with aspartame Cantaloupe wedge (optional) Preparation Combine cantaloupe, sweetener, and lemon juice in a blender or food processor; process until smooth. Transfer mixture to a medium bowl. Sprinkle gelatin over cold water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves, about 4 minutes. Add to cantaloupe mixture, stirring well. Add yogurt, stirring until smooth. Pour mixture into an 8-inch square pan; freeze until almost firm. Transfer mixture to a large bowl; beat with a mixer at high speed until fluffy. Spoon ...

Cantaloupe Soup with Mint Prep Time:  15 minutes Total Time:  2 hours Yield:  Serves: 4 (serving size: 1 cup) Ingredients 1  large cantaloupe (about 3 lb.) 1/4 cup   honey 1/2 cup   orange juice 1 1/2 tablespoons   finely chopped fresh mint, plus small sprigs for garnish, optional Preparation 1. Halve melon, scoop out seeds and remove rind. Cut flesh into large chunks. (You should have about 6 cups.) 2. Working in batches if necessary, combine cantaloupe, honey and orange juice in a blender. Pulse or blend until smooth. Transfer to a large bowl, cover and refrigerate until thoroughly chilled, at least 2 hours. 3. Just before serving, briskly whisk soup and stir in mint. Serve very cold, garnished with sprigs of mint, if desired. Nutritional Information Calories per serving: 147 Fat per serving: 0.0g Saturated fat per serving: 0.0g Monounsaturated fat per serving: 0.0g Polyunsaturated fat per serving: 0.0g Protein p...

             Ingredients 1  Sharlyn melon, peeled, seeded, and cut into medium cubes (about 4 cups)* 1  honeydew melon, peeled, seeded, and cut into medium cubes (about 4 cups) 1  cantaloupe, peeled, seeded, and cut into medium cubes (about 4 cups) 3 ounces   prosciutto di Parma, julienned 1  bunch basil 8  fresh dark-skinned figs, trimmed and quartered 1/4 pound   arugula 1 tablespoon   extra-virgin olive oil 1  (4-ounce) block ricotta salata, shaved, for garnish 1 tablespoon   crushed red pepper, for garnish Preparation 1. For each serving, place 1/2 cup of each melon in the center of the plate; place about 1/3 ounce prosciutto on top of the melon, followed by a few basil leaves, 4 fig quarters, and a few arugula leaves. Drizzle each serving with a little olive oil, and garnish with the shaved ricotta salata and a dash of crushed red pepper. *Note: If you can't find Sharlyn m...