This is nice for breakfast, dessert or a snack.
Place berries in a blender or food processor; cover and process until pureed. Add honey, lemon juice, and ginger. Cover, process, and set sauce aside.
Remove the cantaloupe skin and seeds, cut lengthwise into 1 inch wide wedges, and arrange decoratively on dessert plates.
Evenly drizzle the raspberry sauce over the cantaloupe, garnish with mint and serve.
By Ann from Richland, WA
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