Recipe courtesy of the Illiana Watermelon Association.
3 small or personal size melons (cantaloupe, honeydew, watermelon)
- 3 cups sugar, divided
- 3 (6 oz) nonfat yogurt
Puree separately each melon in food processor; add 1 cup sugar to each pureed melon pulp. Blend 6 oz nonfat yogurt to each melon pulp. Pour separate melon mixtures into either small soup bowls or a large bowl one at a time to produce pattern in bowl. Garnish with sprig of mint.
Posted in Soups and Stews