Melon And Prosciutto - cooking recipe

Ingredients

1 large cantaloupe, casaba, honeydew or Spanish melon (about 3 lb.)
1/4 lb. thinly sliced Prosciutto, cut into 1-inch strips (1/4 lb. thin sliced ham may be substituted)

Preparation

Cut melon in half.
Scoop out seeds and fiber.
Cut each half lengthwise into 6 wedges and remove rind.
Cut crosswise slits 1 1/2 inches apart in each melon wedge.
Place several strips of Prosciutto over each wedge.
Push Prosciutto into slits using the blade of a table knife.
Makes 12 servings; 25 calories per serving.