Refreshing cantaloupe pairs perfectly with creamy creme fraiche, crunchy gingersnap crumble, fresh strawberries and sweet and sour lime honey dressing.

Serves 4-5

Ingredients:

Gingersnap cookies

2 tbs flour

2 tbs brown sugar

5 tbs butter

2 limes

2 tbs honey

1 cup strawberries, quartered

Creme fraiche

1. Preheat oven to 350
2. Place about half a package of ginger snap cookies into a food processor and pulse until crushed to a powder 
3. Add butter, flour, and brown sugar and pulse until just combined. The consistency should feel like wet sand.
4. Spread on to baking sheet and bake until crisp, about 10 minutes
5. Spiralize cantaloupe and add to bowl with zest from two limes 
6. In separate bowl whisk together lime juice and honey. Add to cantaloupe right before serving
7. Divide cantaloupe into 4-5 bowls, sprinkle with gingersnap crumble, add a dollop of creme fraiche, top with strawberries and cinnamon and enjoy!