This is a picture-pretty first course for a summer meal. Make in advance and serve chilled.
1 tsp. ground ginger
¼ tsp. nutmeg
½ cup fat-free sour cream, plus 4 tsp. more for garnish
Cut cantaloupes in half. Remove seeds. With a spoon or melon baller, remove the fruit from rind. Refrigerate rinds to use as soup “bowls.” Put melon into blender with ginger, nutmeg, and sour cream. Blend to a creamy consistency. Refrigerate for at least an hour to chill soup and let flavors blend. Pour soup into melon “bowls” and swirl in a teaspoon of sour cream as a garnish.
Serves four. Each serving contains approximately 130 calories, 1 g fat (0 g saturated fat, 0 g trans fat), less than 5 mg cholesterol, 70 mg sodium, 29 g carbohydrate, 3 g fiber, 24 g sugar, and 4 g protein.