Fresh Strawberry Melon Medley Recipe
Ingredients
| 10 oz. defrosted sliced strawberries, no sugar added | ||
| Water | 1 1/2 Cup (16 tbs) | |
| Cinnamon stick | 1/2 | |
| Cornstarch | 3 Teaspoon | |
| Cold water | 1/4 Cup (16 tbs) | |
| 3 pkts. concentrated acesulfame-K | ||
| Strawberries | 2 Cup (16 tbs), quartered | |
| Honeydew melon | 2 Cup (16 tbs), frozen | |
Directions
In a saucepan combine the thawed strawberries, 1 1/2 cup (375 mL) water, and cinnamon; bring to a boil, then simmer for five minutes.
Puree in a blender or food processor.
In another bowl, blend the cornstarch, 1/4 cup (60 mL) cold water, and acesulfame-K.
Stir into the puree.
Bring to a boil, stirring constantly, then simmer for one minute.
Pour into a bowl; place a piece of wax paper on the surface; let cool, then refrigerate.
Puree in a blender or food processor.
In another bowl, blend the cornstarch, 1/4 cup (60 mL) cold water, and acesulfame-K.
Stir into the puree.
Bring to a boil, stirring constantly, then simmer for one minute.
Pour into a bowl; place a piece of wax paper on the surface; let cool, then refrigerate.
Chef
