Recipe - Honeydew In Cardamom Lime Syrup Wvanilla Cream

FOR SYRUP
2/3 cup Sugar
1/3 cup Fresh lime juice
1/3 cup Water
Zest of 2 limes, removed in
strips with a vegetable
peeler
One half teaspoon Ground cardamom, or to taste

FOR CREAM
2/3 cup Nosalt lowfat cottage
cheese
3 tablespoon Sour cream
1 tablespoon Sugar
One half teaspoon Vanilla
1 To 2 tsp. fresh lime juice
8 cup Three fourths to 1 inch honeydew melon
balls (from about two 5 lb.
melons, seeded)

GARNISH
Freshly grated lime zest

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@msn.com Source: The Best of Gourmet

Posted to MMRecipes Digest V4 #8 by "Cindy Hartlin"
cjhartlin@email.msn.com on Feb 16, 1999