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Cantaloupe with Ricotta and Banana

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


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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