Cantaloupe with Ricotta and Banana

Name: Cantaloupe with Ricotta and Banana
Ingredients: 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; Ingredients

In Sicily, fresh sheep’s milk ricotta cheese is often served with a citrus marmalade for dessert. I have taken my inspiration from that classic dessert. The recipe can easily be doubled for a buffet.

Serves 8

Ingredients

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
Ingredients

Directions

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 was featured on Season 4 - Episode 406.