View the original recipe at: http://www.origin.shape.com/healthy_eating/recipes/summer_fruit_cheese_prosciutto_antipasto_plate

Summer Fruit, Cheese & Prosciutto Antipasto Plate

This delicious snack is healthy too, with beta-carotene, calcium, fiber, and protein.

Serves: 4

Prep Time: 15 minutes

Cook Time: n/a

Nutrition Score per serving:

(1/4 cantaloupe, 3/4 cup ricotta, 1/2 ounce Gorgonzola, 1 ounce prosciutto, 1 plum, 3 strawberries, 2 tsp honey) 373 calories, 41 g carbs (40%), 9 g fat (22%), 3 g fiber, 35 g protein (38%), 4 g saturated fat

Ingredients

3	cups nonfat ricotta cheese
2	ounces (about 1/2 cup) Gorgonzola cheese, crumbled
8	tsp wildflower honey
4	ounces thinly-sliced prosciutto
1	small cantaloupe, quartered, seeds removed
4	plums, pitted and cut into 6 wedges
1	pint strawberries, hulled

Directions

Lay out 4 dinner plates. For each serving, fill a 1-cup measuring cup to the 3/4 mark with ricotta cheese and turn upside down in the center of each plate to create a dome.

Sprinkle 1/2 ounce (2 tablespoons) of crumbled Gorgonzola cheese over each ricotta dome. Drizzle each with 2 teaspoons of honey (or serve in a cup or glass, as shown in the photo).

Drape one portion of prosciutto over each cantaloupe wedge and place one wedge on each plate. Arrange 6 plum wedges and 3 strawberries around each ricotta dome.

Tip: Round out the meal with some crusty whole-wheat bread and an Italian-style dessert of iced decaffeinated coffee laced with skim milk and hazelnut syrup.

One serving equals 3/4 cup ricotta, 1/2 ounce Gorgonzola, 1/4 cantaloupe, 1 plum, 1 ounce prosciutto, 3 strawberries, 2 teaspoons honey.