Cantaloupe Wedges With Blueberries Low-Carb Recipe
I prefer a light and refreshing Low-Carb dessert after a heavy meal and fresh fruit is usually my preference. If you don’t care for Cantaloupe Wedges, feel free to substitute with your own favorite low glycemic fruits. Adding the Swerve Granular Sweetener to the fruit gives it a bit of extra sweetness as well as macerate the fruit which allows the natural sweetness to shine. I have found that frozen organic blueberries work best in this recipe.
- Prep Time: 5 mins
- Total Time: 5 mins
- Yield: 4 1x
- Category: Low-Carb, Gluten-Free, Paleo, Primal, Vegan, Nut-Free
Ingredients
Units
Scale
- 1/3 cup frozen, unsweetened blueberries
- 1/2 fresh cantaloupe, seeded and sliced into 4 slices
- 1 tablespoon granular Swerve Granular Sweetener
- Fresh mint leaves (optional)
Instructions
- Partially thaw the blueberries.
- Toss the partially frozen blueberries with the Swerve.
- Place a cantaloupe slice on each salad plate and distribute the sweetened blueberries evenly between the 4 plates.
- Garnish with a fresh sprig of mint, if desired.
Nutrition
- Serving Size: Per Serving:
- Calories: 31
- Sodium: 7mg
- Fat: trace
- Carbohydrates: 7g (6g Net Carbs)
- Fiber: 1g
- Protein: 1g
