1 ripe cantaloupe, cut in half and seeded
2 cups skim-milk ricotta cheese, preferably fresh, well drained
2/3 cup sugar
3/4 teaspoon ground cinnamon
2 small bananas, sliced
1/4 cup fresh orange juice
Fresh mint sprigs for garnish
Cut a small slice off the bottom of each cantaloupe half to prevent from tilting. Place them on a plate.
In a small bowl, mix the ricotta cheese, sugar, and cinnamon. Gently fold in the bananas and orange juice. With a spoon, pack the mixture into the cavities of the cantaloupe halves, mounding slightly. Cover loosely with plastic wrap and refrigerate for several hours.
To serve, cut the cantaloupe into wedges with a sharp knife, place the wedges on a serving tray, and decorate each one with a mint sprig.
This recipe is from Celebrations Italian Style by Mary Ann Esposito.
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