- prep 10 min cook 5 min
- serves 4
- 1 tablespoon hulled pumpkin seeds
- 1/4 cup seedless raspberry all-fruit spread
- 1 tablespoon balsamic vinegar
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon cinnamon
- 1 large cantaloupe, cut into 8 wedges
- 1 cup fresh blueberries
How to make it 10 minutes
Toast pumpkin seeds in a small, heavy skillet over medium heat until they begin to pop, about 5 minutes. Set aside to cool.
Meanwhile, whisk raspberry spread, vinegar, lemon juice, and cinnamon together in a large bowl.
Add cantaloupe and blueberries to bowl and toss to combine. Sprinkle with toasted pumpkin seeds.
NOTE: One serving equals 2 cantaloupe wedges, 1/4 cup (golf ball) blueberries, and 1 teaspoon (tip of thumb to first joint) pumpkin seeds.
Nutritional Information(per serving)
- Calories: 124
- Fat: 2g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 41mg
- Carbs: 26g
- Protein: 3g
- Fiber: 3g
FACTOID:Melons — cantaloupe, honeydew, Crenshaw, watermelon, and a growing number of gourmet varieties — are among the lowest-calorie fruits. They have a high water content and less sugar than other fruits. Cantaloupe is a standout for its vitamin C and vitamin A, two important nutrients that you get mainly from fruits and vegetables. A cup of melon (about the size of a fist) contains between 45 and 60 calories.