Recipe - Cantaloupe Dressing (With Variations)

1 cup Cantaloupe
One half cup Lowfat yogurt; vanilla or
plain
4 teaspoon Sugar; or less

DIP FOR VEGETABLES & FRUIT
1 cup Cantaloupe
One fourth cup Fresh orange juice
2 tablespoon Nonfat dry milk solids
2 tablespoon Mango chutney; hot
One fourth teaspoon Thai Seasoning blend
(McCormick)
MangoPassion Jumpup Hot
Sauce, optional
Fresh chopped cilantro
leaves, garnish

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 One half cup kiwi fruit in place of 1cup melon.

3% cff. Serves 6, 2 tablespoon each: 30 cals, 0.9 protein, 0.1 g fat; 7 g
carb; 226 mg sodium, 0.1 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 Eatlf.

Recipe by: Hanneman (Riverside) Posted to Digest eatlf.v097.n193 by
KitPATh phannema@wizard.ucr.edu on Jul 31, 1997