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TwitThisNumber of Servings: 4
Preparation Time: 10 minutes
You Will Need
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
What to Do
1. Toast pumpkin seeds in a small, heavy skillet over medium heat until they begin to pop, about 5 minutes. Set aside to cool.
2. Meanwhile, whisk raspberry spread, vinegar, lemon juice, and cinnamon together in a large bowl.
3. 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.
Per serving: Calories 124, fat 2 g, saturated fat 0.5 g, cholesterol 0 mg, sodium 41 mg, carbohydrates 26 g, fiber 3 g, protein 3 g
Tips:
About Melons
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.
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