| | 2 | | small honeydew, cantaloupe, cavaillon, or other orange-fleshed melons | | | 1/2 | | cup ruby port | | | 1. Cut melons in half, and remove seeds with a spoon. Place each half in a bowl, and pour 2 tablespoons port in the center. Serve. | | | | Per serving: 140 calories, 1 g fat, 0 mg cholesterol, 26 g carbohydrate, 26 mg sodium, 2 g protein, 1 g dietary fiber. |
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