Cantaloupe Fruit Bowls

By Hklbrries

Ingredients

• Low-Fat Custard Sauce:
• 1/2 cup red or green seedless grapes, washed and sliced into halves
• 1/2 cup blueberries, washed
• 1/2 cup kiwifruit, peeled and chopped
• 1 peach, washed and chopped
• 1 apple, washed and chopped
• 1 cantaloupe, sliced in half, with seeds scooped out
• Mint, for garnish (optional)
• 2 cups fat-free milk
• 1/4 cup sugar substitute (such as Splenda)
• 1 tbsp cornstarch
• 1 large egg
• 1 tsp vanilla extract

Details

Servings 2

Preparation

Step 1

Recipe does not say so, but make sure cantaloupe (and other fruit) is/are thoroughly washed first. Cantaloupe should be scrubbed so bacteria do not enter when fruit is cut.

To prepare the custard sauce, heat milk in a double boiler over medium-low heat until it is simmering. In the meantime, whisk sugar and cornstarch together in a bowl. Add egg and whisk until there are no lumps. Stir in vanilla. Gradually stir the hot milk into the egg mixture, making sure there are no lumps.

Return the mixture to the double boiler. Cook over medium heat, stirring constantly until thickened. Let cool to room temperature.

In a bowl, combine grapes, blueberries, kiwifruit, peach and apple; toss gently to blend. Ladle into the cantaloupe "bowls."

Garnish the melon bowls as desired with custard sauce and mint.