Total Time
2hrs 5mins
Prep 2 hrs
Cook 5 mins

I got this from a Cooking Light magazine. I happen to love the cantaloupe and honeydew combination but I'm sure you could easily replace with another type of melon.

Ingredients Nutrition

Directions

  1. Arrange 1 cup cantaloupe and 1 cup honeydew on a baking sheet. Freeze for 2 hours.
  2. Remove melons from freezer.
  3. Place all ingredients in a blender and process until smooth.
Most Helpful

5 5

This made a yummy, refreshing breakfast on a warm, muggy day. I substituted low-fat cottage cheese in place of the yogurt because it's what I had on hand. Thanks Tiny Chef!

5 5

Very refreshing for melon lovers. Lots of chilled fruity flavor. We'll be making this again during the summer with very ripe melons. Thanks Tiny Chef!