A simple, yet elegant dessert with only 3 ingredients. For a low-calorie version of this dessert, omit the ice cream. You may want to sprinkle some sugar on top of the raspberries to finish off the look.

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Recipe Summary

prep:
10 mins
total:
10 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut cantaloupe in half and scoop out seeds. Slice into 4 wedges. Place wedges onto dessert plates. Add a small scoop of vanilla ice cream to the center of each cantaloupe wedge.

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  • Spoon approximately 1/4 cup of black raspberries on top of the ice cream, allowing the juice to drizzle onto the cantaloupe.

Cook's Note:

Raspberries should be thawed but still cold.

Nutrition Facts

142 calories; protein 1.7g 3% DV; carbohydrates 30.2g 10% DV; fat 2.5g 4% DV; cholesterol 9.2mg 3% DV; sodium 24mg 1% DV. Full Nutrition
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