Toasted Pecan Cantaloupe Kabobs
1/3 cup of pecans
1/4 teaspoon of cinnamon
2/3 medium cantaloupe seeded
Heat oven to 350ºF. On a baking sheet, toast pecans 8 to 9 minutes, until golden; let cool. In a food processor, finely grind cooled pecans; pulse in cinnamon and transfer to a sheet of wax paper.
Cut cantaloupe into eight 1-inch-thick slices. Remove rind from 1 slice and cut into 4 chunks, immediately threading the pieces onto a skewer. Repeat with remaining slices until you have 8 skewers. Press one side of the kabobs onto pecan mixture and transfer, pecan-side up, onto a serving platter. Serve immediately.
This recipe yields 8 servings.
Carbohydrates: 4.5 grams
Net Carbs: 3.5 grams
Fiber: 1 grams
Protein: 1 grams
Fat: 3.5 grams
Calories: 50
Formatted for MC6 06-30-2003 by Joe Comiskey - Mad's Recipe Emporium
Per Serving (excluding unknown items): 46 Calories; 3g Fat (56.6% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat.
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