Cantaloupe

recipe
This is a great summer dish to serve when cantaloupes are at their peak in freshness. Because of the high water content of cantaloupes, we don't recommend freezing this puree.

Yield:

2 cups or 8 (1/4-cup) servings (serving size: 1/4 cup)

Recipe from

Oxmoor House

Ingredients

1 cantaloupe (about 2 1/2 pounds), peeled, seeded, and cut into chunks

Preparation

1. Place cantaloupe in a vegetable steamer. Steam, covered, 3 minutes or until tender.

2. Place cantaloupe in a food processor; process until smooth.

Cooking Light First Foods,

Oxmoor House

August 2010