Total time: 20 minutes
Servings: 4
1 ripe cantaloupe (about 3 1/4 pounds)
2 tablespoons finely chopped mint
2 teaspoons freshly squeezed lime juice
1/4 cup ruby Port
Freshly ground black
pepper to taste
4 slices of prosciutto (about 4 ounces)
1. Cut the cantaloupe into quarters, remove the seeds and peel. Using a mandoline, slice each quarter lengthwise as thinly as possible without having the fruit disintegrate. Divide the fruit equally and pile high onto four plates. Scatter one-fourth of the mint over each.
2. Drizzle one-half teaspoon lime juice and a tablespoon Port over each, along with a little black pepper.
3. Cut the prosciutto into quarter-inch julienne strips, and scatter one-fourth of it over the melon on each plate.
Each serving: 149 calories; 10 grams protein; 19 grams carbohydrates; 2 grams fiber; 3 grams fat; 1 gram saturated fat; 22 mg. cholesterol; 791 mg. sodium.
Servings: 4
2 tablespoons finely chopped mint
2 teaspoons freshly squeezed lime juice
1/4 cup ruby Port
Freshly ground black
pepper to taste
4 slices of prosciutto (about 4 ounces)
1. Cut the cantaloupe into quarters, remove the seeds and peel. Using a mandoline, slice each quarter lengthwise as thinly as possible without having the fruit disintegrate. Divide the fruit equally and pile high onto four plates. Scatter one-fourth of the mint over each.
2. Drizzle one-half teaspoon lime juice and a tablespoon Port over each, along with a little black pepper.
3. Cut the prosciutto into quarter-inch julienne strips, and scatter one-fourth of it over the melon on each plate.
Each serving: 149 calories; 10 grams protein; 19 grams carbohydrates; 2 grams fiber; 3 grams fat; 1 gram saturated fat; 22 mg. cholesterol; 791 mg. sodium.
