Sweet cantaloupe, heady port and fresh mint combine in a light dessert ideal for the end of a hearty meal. Try it after the Spiced Beef with Wine Sauce and Roasted Potatoes. (Cooking Light magazine 8-04)
1. Combine port and sugar in a small saucepan; bring to a boil. Reduce heat, and simmer 10 minutes or until reduced to 1/2 cup. Place port mixture in a large bowl; cool. Add salt and cardamom to port mixture; stir to combine. Add cantaloupe balls and chopped mint; toss gently to coat. Cover and chill 1 hour before serving. Garnish with the mint sprigs, if desired.
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|Serving Size: 1 Serving (184g)|
|Recipe Makes: 6|
|Calories from Fat: 3 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 28.5mg||1 %|
|Potassium 476.7mg||13 %|
|Total Carbohydrate 20.8g||6 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 19.1g|
|Protein 1.5g||2 %|
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Calories per serving: 85
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