** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Finely chop 1 1/2 cups each of cantaloupe and honeydew melons.
3. Set aside. Place remaining coarsely chopped melons in blender with orange juice, lime juice and honey (this will only take a few seconds).
4. Pour into large bowl. Stir in champagne and reserved melon.
5. Cover and refrigerate until ready to serve. Pour into iced bowls.
6. Whip cream and use as garnish with fresh mint leaves.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Sulfites, Natural Sweeteners, Alcohol, Fructose Malabsorption allergies.
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