Fruit Salad With Grilled Brie Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Cantaloupe1 Medium
 Honeydew1⁄2
 Lettuce leaves4
 Watermelon cubes2 Cup (32 tbs)
 Seedless grapes1⁄2 Pound, cut into small bunches (Green / Red Colored)
 Brie cheese4 Ounce
 Lemon yogurt1 Cup (16 tbs)
 Slivered almonds1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2113 Calories from Fat 552

% Daily Value*

Total Fat 64 g99%

Saturated Fat 23.3 g116.4%

Trans Fat 0 g

Cholesterol 113.4 mg

Sodium 1275.2 mg53.1%

Total Carbohydrates 357 g118.9%

Dietary Fiber 33.8 g135.2%

Sugars 306 g

Protein 80 g160.3%

Vitamin A 1914.5% Vitamin C 1730.9%

Calcium 83.4% Iron 52.7%

*Based on a 2000 Calorie diet

Directions

Cut cantaloupe and honeydew into wedges; peel and discard seeds.
Arrange lettuce leaves on each plate.
Divide and arrange cantaloupe and honeydew decoratively on lettuce.
Place watermelon and grapes around lettuce.
Cut Brie into 4 portions.
Preheat stovetop grill.
Cook Brie over medium heat for about 30 seconds on each side.
Brie should be just warm and almost runny.
Remove cheese from grill and set on fruit plates.
Spoon a dollop of lemon yogurt in center of fruit plates and sprinkle with almonds.
Eat at once.
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