Instructions: * Or unsweetened frozen raspberries, defrosted

**Or raspberry-flavored brandy (optional)

In a blender or food processor, whirl raspberries until pureed. Pour through a sieve to remove seeds.

Stir sugar and liqueur (if used) into puree and mix well; cover and chill. Halve cantaloupes and remove seeds; peel and cut into thin slices. Line each of 8 small dessert bowls or goblets with 3 or 4 melon slices. Top melon with a scoop of sherbet and pour 2 tablespoons chilled raspberry sauce over sherbet.

Raspberry sherbet in goblets lined with sliced cantaloupe and topped with Melba sauce would make a memorable finale for a menu featuring an egg and cheese dish.

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