Although the weather has been a little cool at night and pleasantly comfortable during the day, we are bound to have several more very hot days to enjoy this jazzed up light cream cheese and fresh-tasting raspberry and watermelon sauce dessert.
Cream Cheese-Filled Cantaloupe bowls with Watermelon Sauce
3 tablespoons light tub-style cream cheese, softened
1 teaspoon honey
1/8 teaspoon ground nutmeg
1 tablespoon coarsely chopped pecans or almonds, toasted
1/2 of a medium cantaloupe, seeded
1/3 cup seeded, cubed watermelon
1/3 cup fresh raspberries
2 teaspoons honey
1/4 teaspoon dried lavender or dried rosemary, crushed
1/4 cup fresh raspberries (optional)
Fresh mint leaves (optional)
For filling: in a small bowl, stir together cream cheese, the 1 teaspoon honey, and the nutmeg until smooth. Stir in pecans. Set aside. Ice cream scoop, scoop two large balls out of the cantaloupe (one side of each ball will be indented). Save remaining cantaloupe for another use. Set each cantaloupe ball in a small bowl or custard cup, indented side up. (If necessary, cut a thin slice from the bottom of each ball so it sits flat.)
Spoon or pipe cream cheese mixture into the indentation of each melon ball. In a blender or small food processor, combine watermelon, the 1/3 cup raspberries, the 2 teaspoons honey, and the dried lavender. Cover and blend or process until smooth. Press through a sieve to remove raspberry seeds. Spoon watermelon mixture around cheese-filled cantaloupe cups. If desired, garnish with the 1/4 cup raspberries and mint leaves.