4 servings (serving size: 3 slices cantaloupe, 1/2 cup ice cream, 1/4 cup raspberries, and 1 1/2 teaspoons balsamic glaze)
Photo: Oxmoor House
12 (5-inch) slices cantaloupe
2 cups vanilla bean light ice cream (such as Edy's)
1 cup fresh raspberries
2 tablespoons balsamic glaze (such as Gia Russa)
How to Make It
Arrange 3 slices cantaloupe on each of 4 dessert plates; top each with ice cream and raspberries. Drizzle balsamic glaze over each serving.
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