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Cantalope Bouquet
Ingredients:
1 large sweet cantaloupe, semi-ripened 8 teaspoons of maple syrup 8 tablespoons of sour cream 8 1/2 teaspoons toasted wheatgerm 8 medium sized strawberries, stems removed 32 blueberries Powdered sugar Directions: Cut cantaloupe in half and then into quarters, giving you 8 sections. Remove rind and seeds and then cut each wedge into 8 to 10 pieces. Using Sundae dessert cups, place cut pieces into each. Drizzle a teaspoon of maple syrup into each bowl and stir cantaloupe pieces to coat. Atop of the cantaloupe, place a dollup of sour cream, sprinkle 1/2 teaspoon wheatgerm on top of sour cream. Strawberries should be cut into sections lenghtwise and placed on top of sour cream. Arrange four blueberries around the strawberries. Sprinkle powdered sugar on top as a garnish.  Recipe Summary: Yield: 8 servings Prep Time: 15 minutes Cook Time: none Comments: Other recipes by The River Lodge Bed and Breakfast: Baked Banana Alla Pizzelle Pastry Puff Eggs with Wild Mushroom Saute | |
Recipe Provided By:
The River Lodge Bed and Breakfast Cullowhee, NC Cullowhee Bed and Breakfast Inns |