Minted Melon with Raspberries

(SERVES 6)

• 1 honeydew melon
• 225 g/8 oz raspberries
• 12 mint leaves
• 5 ml/1 tsp artificial sweetener granules
• A mint sprig

Cut a slice off the top of the melon and remove the seeds. Scoop out the flesh using a melon baller, or dig out with a small spoon. Mix with the raspberries in a bowl. Chop the mint leaves on a broad with the sweetener. Sprinkle over the fruit and chill. Cut a small slice off the base off the lemon so it stands upright. Place on a serving plate. Just before serving, pile the mixture back into the melon shell and decorate with the mint sprig.