2 c  Fresh raspberries*

    1/3 c  Sugar

      2 T  Orange-flavored liqueur**

      2 ea Cantaloupes

      3 c  Raspberry sherbet

  * 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.