Tossed with cooling mint and topped with zesty lemon cream, this fresh fruit salad is ideal on a hot summer day. Extra lemon cream is also great spooned over low-fat pound cake.
Oxmoor House OCTOBER 2006
1. Combine first 4 ingredients in a small bowl; cover and chill until ready to serve.
2. Combine cantaloupe and next 4 ingredients in a large bowl, tossing well to combine. Divide fruit salad evenly among 5 serving bowls; spoon lemon cream evenly over each serving.
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