Recipe of the week

This is a surprisingly yummy dessert that I made last night and ate a couple of minutes ago. It is very easy and fat-free. It does have some sugar in it, but not all that much. Oh yeah, and there's alcohol. It really eased the craving that I was having for ice cream. Anything that can do that gets an A+ in my little book. I got this recipe from a great cookbook by the name of At Mesa's Edge, written by Eugenia Bone. I picked it up when I was in Colorado. I highly recommend this book to anyone who likes to cook or read!

Cantaloupe Freeze
2 tbsp sugar
2 tbsp fresh lime juice
2 tbsp tequila (I used triple sec)
1 ripe cantaloupe

Combine the first three ingredients in a small bowl and stir until the sugar dissolves. Cut the cantaloupe in half, remove the seeds and rind, and cut into small pieces. Place the cantaloupe in a large glass bowl and pour the lime mixture over it. Stir to combine, cover with plastic wrap, and freeze until the cantaloupe is completely frozen solid (I did it overnight). Remove it from the freezer about 1 to 1 1/2 hours before you are ready to serve it. You want the cantaloupe to be icy, but not rock hard. Scoop it into bowls and eat away. I thought that it would be kind of like sherbet, but it's not. Surprise, surprise...It stayed in those little bite-sized pieces, but it was good. I really like the addition of the lime juice with the cantaloupe. I might try it with splenda next time.