Brie with Fresh Raspberries & Blackberries

Yesterday while I was shopping at the commissary, I came across mini fillo shells (yes, I know it's phyllo but that's what the box says!) I thought they were cute and would make a cute, fun treat for my boys. I used one of the recipes from the box and the boys really enjoyed it.

Brie with Fresh Raspberry (and Blackberry in our case)

5 oz Brie cheese
15 Athens Mini Fillo Shells (1 box)
15 Fresh raspberries, figs or pear slices (or blackberries)

In a food processor, pulse Brie cheese (including rind) until smooth. Spoon 1 rounded teaspoon of Brie into each Fillo Shell. Top with one raspberry (or whatever fruit you have). Bake in preheated oven 350 F oven for 5 minutes or until cheese is melted.

Serve warm.

Cantaloupe Sherbert

We received some wonderful cantaloupe in our harvest box this week. It was nice and ripe and ready for whatever we desired to do with it. I found this simple recipe in a Taste of Home Magazine a few years ago and decided now would be a good time to try it! It turned out awesome! It was easy and so good!

Cantaloupe Sherbert

• 1 small ripe cantaloupe
• 2 cups cold fat-free milk, divided (I used 2% milk and it still turned out very good!)
  
• 1/3 cup sugar
• 1 envelope unflavored gelatin
• 1/4 cup light corn syrup
• 1/4 teaspoon salt

• Cut cantaloupe in half; discard seeds. Scoop out pulp (there should be about 4 cups of melon).
• Place cantaloupe and 1 cup milk in a blender or food processor; cover and process until smooth.
• In a large saucepan, combine sugar and remaining milk. Sprinkle gelatin over top; let stand for 1 minute. Heat over low heat, stirring until gelatin is complete dissolved.

• Stir in the corn syrup, salt and pureed cantaloupe.
  

• Pour into a 13-in. x 9-in. pan. Cover and freeze until partially frozen, about 3 hours, stirring occasionally.
• Place cantaloupe mixture in a blender; cover and process until smooth. Return to the pan. Cover and freeze until almost frozen, about 1 hour.