Serving Size:  6

  For Syrup:

     2/3  cup    sugar   
   1/3  cup   fresh lime juice
     1/3  cup   water
     1/2  teaspoon  ground cinnamon
       zest of 2 limes -- removed with peeler   

For Cream:  

  2/3  cup  nonfat ricotta cheese
   3    tablespoons   fat-free sour cream
   1    tablespoon   sugar
     1/2  teaspoon  vanilla
   5    teaspoons   Rose's   lime juice
   8    cups    honeydew melon
(diced or in balls)

To make the syrup:  In a small saucepan simmer the syrup ingredients, stirring until the sugar is dissolved.  Remove the pan from the heat and cool completely.  Discard the zest.  (This may be made 1 day ahead,  chilled and covered). To make the cream:  In a food processor or blender, blend the cream ingredients until very smooth, about 1 minute.  Chill, covered, at least 3 hours, and up to 24. Right before serving, in a a medium bowl, combine the melon with the syrup and divide into dessert dishes.  Top each dish with evenly divided cream.  

Serving Ideas : Serve when you are trying to impress someone special

Notes :  A very elegant dessert.  Make sure you serve everything very cold.  

Per Serving:  Calories: 167.4;  Fat: 0.1g  Protein: 5.1g;  Carbs: 40.2g;  Cholest: 4mg;  Sodium: 32mg

Would a fly without wings be called a walk?