Sorbet With Melon Ribbons

Recipe Instructions Cut each melon in half; remove the seeds. (Reserve the unused halves of each melon for another meal.) Cut the halves in half; remove the skins. With a very sharp vegetable peeler, cut "ribbons" of melon as thin as possible. Place into a bowl; cover and chill until ready to serve. Chill 4 dessert plates. Arrange melon ribbons on plates in loose mounds. Place a scoop of raspberry sorbet into the center of the mound. Add freshly-ground black pepper. This recipe yields 4 servings. Nutritional Analysis Per Serving: Calories 75; Fat (grams) trace; Percent calories from fat trace; Percent polyunsaturated trace; Percent saturated trace; Percent monounsaturated trace; Cholesterol (milligrams) 0; Sodium (milligrams) 25; Protein (grams) 1; Carbohydrate (grams) 18; Fiber (grams) 1.5.