Categories: Desserts, Fruits, Vegetarian 
      Yield: 8 servings 
  
      2 c  Fresh raspberries*                  2 ea Cantaloupes 
    1/3 c  Sugar                               3 c  Raspberry sherbet 
      2 tb Orange-flavored liqueur**       
  
  * Or unsweetened frozen raspberries, defrosted 
  **Or raspberry-flavored brandy (optional) 
     In a blender or food processor, whirl raspberries until pureed.  Pour 
  through a sieve to remove seeds.  Stir sugar and liqueur (if used) into 
  puree and mix well; cover and chill. 
     Halve cantaloupes and remove seeds; peel and cut into thin slices. 
  Line each of 8 small dessert bowls or goblets with 3 or 4 melon slices. 
  Top melon with a scoop of sherbet and pour 2 tablespoons chilled raspberry 
  sauce over sherbet. 
     Raspberry sherbet in goblets lined with sliced cantaloupe and topped 
  with Melba sauce would make a memorable finale for a menu featuring an egg 
  and cheese dish. 
  Per Serving (including liqueur):  2 grams protein, 45 grams carbohydrate, 
  no cholesterol, 186 calories.