Spiralized Cantaloupe

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

Serves 4-5


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 IMG_9526
  3. Add butter, flour, and brown sugar and pulse until just combined. The consistency should feel like wet sand. IMG_9527
  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 IMG_9533
  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!

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