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Strawberry - Melon Medley Recipe
|Frozen sliced strawberries||10 Ounce|
|Grated lemon rind||1 Teaspoon|
|Granulated sugar||2 Tablespoon|
|Red food color||1 Teaspoon|
|Strawberries||2 Cup (32 tbs), cut into quarters|
|Honeydew||2 Cup (32 tbs)|
Calories 95 Calories from Fat 3
% Daily Value*
Total Fat 0.31 g0.48%
Saturated Fat 0.03 g0.17%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 12.2 mg0.5%
Total Carbohydrates 24 g7.9%
Dietary Fiber 2.8 g11.3%
Sugars 14.6 g
Protein 0.93 g1.9%
Vitamin A 1.2% Vitamin C 108.6%
Calcium 2.3% Iron 4.1%
*Based on a 2000 Calorie diet
In a saucepan combine thawed straw- berries, 11/2-cups water, cinnamon and lemon rind; bring to the boil, then sim- mer for 5 minutes; press through a fine sieve.
On Day 2
Return this strawberry puree to the : saucepan; blend together cornstarch, 1/4- cup cold water and sugar; then stir into puree.
While stirring constantly, bring to the boil, then simmer for 1 minute.
Add a few drops of red food colour to tint deep red.
Then pour into bowl; set a piece of wax paper directly on top; let cool, then refrigerate.
About 15 minutes before serving: Remove wax paper from strawberry puree, then beat with egg beater until fluffy.
Now fold in fresh strawberries and melon balls, re- serving a few of each for garnish.
Spoon into 6 parfait glasses; top with the rest of the melon balls and strawberries.
Makes 6 servings.