Tuesday, April 6, 2010


Sometimes simple is best. An easy way to make a light dessert is just to use what is in season and spend a little time on the presentation. 
Cantaloupe is sliced at the bottom for a flat edge to rest, then I used the Pampered Chef v-shaped cutter to slice the top 1/4 off.  Cut chunks of cantaloupe from top and inside, leaving 1/4 to 1/2 inch of flesh for stability. Now slice some strawberries or any other fruit and place inside.

Finish with a few chocolate dipped strawberries! All on a silver platter.

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