Instructions: Cut each melon in half; remove the seeds. (Reserve the unused halves of each melon for another meal.) Cut the halves in half; remove the skins. With a very sharp vegetable peeler, cut "ribbons" of melon as thin as possible. Place into a bowl; cover and chill until ready to serve.

Chill 4 dessert plates. Arrange melon ribbons on plates in loose mounds. Place a scoop of raspberry sorbet into the center of the mound. Add freshly-ground black pepper.

This recipe yields 4 servings.

NOTES : Diabetics or those on calorie-controlled diets may count one serving as: 1 1/2 fruit.

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