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Cantaloupe Cooler

1/2 cup evaporated skim milk, frozen in ice cube tray or small shallow bowl (ice is easier to handle if you use the ice cube tray)
2 cups diced ripe cantaloupe (about 1 medium melon)
1/3 cup sugar
1 cup regular, low-fat, or nonfat vanilla yogurt
1/2 cup golden rum (optional)
1 cup ice cubes

Garnish (optional):
Cantaloupe slices or thick wedges
Lime twists
Mint leaves

Unmold frozen evaporated milk by running the bottom of the container under hot water. Place frozen milk in blender. Add cantaloupe, sugar, yogurt and rum, if using, and ice cubes. Blend on high until smooth and slushy, about 2 minutes, adding more ice if needed. Pour into wine glasses or goblets and garnish with fruit and mint, if desired.

Note: Substitute honeydew or casaba melons, papaya or mango for the cantaloupe. Or use peeled fresh, or frozen, peaches.

Yields: 5 6-ounce serving, without the rum.

Faster version: Eliminate frozen evaporated milk. Without the milk the recipe make 4 6 ounce servings. Purchase cut-up cantaloupe from the supermarket salad bar.

"Entertaining on the Run" by Marlene Sorosky

Thursday, July 20, 2000

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