Sponsored by Saint Peter’s Healthcare System
This is a picture-pretty first course for a summer meal. Make in advance and serve chilled.
- 2 cantaloupes
- 1 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/2 cup fat-free sour cream, plus 4 teaspoons for garnish
Cut cantaloupes in half. Remove seeds. With a spoon or melon baller, remove fruit from flesh. Refrigerate rinds to use as soup “bowls.”
Put melon into blender with sour cream and spices. Blend to a creamy consistency. Refrigerate for at least an hour to chill soup and let flavors blend.
Pour soup into melon bowls and swirl in a teaspoon of sour cream as a garnish.
Each serving contains approximately 129 calories, 28 g carbohydrates, 3 g protein, less than 1 g fat, 111 mg sodium, and 3 g fiber.
To make this recipe gluten-free, use only spices and condiments that are gluten-free. Read food labels carefully and contact the company if you have any questions.
Online Medical Reviewer: Brittany Poulson MDA RDN CD CDE
Online Medical Reviewer: Heather Trevino
Date Last Reviewed: 10/1/2020
© 2000-2021 The StayWell Company, LLC. All rights reserved. This information is not intended as a substitute for professional medical care. Always follow your healthcare professional’s instructions.