Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Orange | 1 medium (131g) | 62 |
| Cantaloupe | 1 cup diced (160g) | 53 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Mace | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 large cantaloupe
- 2 cup water
- 6 oz orange juice concentrate
- 1/2 tsp salt
- 1/8 tsp ground cinnamon
- 1 dash ground mace
- 2 tbsp cornstarch
- =
Directions
Cut cantaloupe in half, remove seeds. Using a melon-ball scoop, scoop balls from one half; set aside. Scrape out remaining pulp; reserve. Peel remaining half; cut into chunks. Place cantaloupe chunks and pulp in container of electric blender; cover; process until smooth. (You should have 1 cup puree. ) Add 1 cup water, orange juice concentrate, salt, cinnamon and mace. Cover. Process 5 seconds. Remove to bowl. In small saucepan, combine cornstarch and remaining 1 cup water; stir to dissolve cornstarch. Cook over medium heat until mixture boils and thickens. Gently stir into cantaloupe mixture. Add melon balls. Cover. Chill well before serving.