Melon-Mint Pinwheels

recipe
For a quick alternative, combine the cheese and mint leaves with 1 cup cubed cantaloupe, and toss gently.

Yield:

6 servings (serving size: 3 pinwheels)

Recipe from

Oxmoor House

Recipe Time

Prep: 22 Minutes

Nutritional Information

Fat 4.5 g
Satfat 2.8 g
Carbohydrate 2.3 g
Cholesterol 17 mg
Iron 0.2 mg
Sodium 202 mg
Calories 210
Protein 2.8 g
Caloriesfromfat 57 %
Fiber 0.1 g
Calcium 179 mg

Ingredients

1/4 small firm ripe cantaloupe
3 1/2 ounces Manchego or Romano cheese, thinly shaved
18 large mint leaves
6 lime wedges

Preparation

Cut cantaloupe wedge in half lengthwise; remove rind from cantaloupe. Cut 18 long, thin strips from side edge of cantaloupe wedges using a vegetable peeler or cheese slicer. Reserve remaining cantaloupe for another use.

Divide cheese and mint leaves evenly among cantaloupe strips, placing cheese and mint at 1 end of each cantaloupe strip. Roll cantaloupe strips around cheese and mint, jelly-roll fashion, to create a pinwheel; secure with wooden picks. Arrange pinwheels on a platter, and serve with lime wedges.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2006
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