Cool Melon Sipper

"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."
 
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photo by AmandaInOz photo by AmandaInOz
photo by AmandaInOz
Ready In:
2hrs 5mins
Ingredients:
5
Yields:
1 cup
Serves:
3
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ingredients

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directions

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

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Reviews

  1. 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!
     
  2. 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!
     
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Tweaks

  1. 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!
     

RECIPE SUBMITTED BY

I live in a booming town on the West Coast, close to a mountain range and the beach. My favorite cookbook is my mother's old Betty Crocker cookbook, because I have such fond memories of baking with her when I was younger. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"><img src=http://i335.photobucket.com/albums/m445/mliss29/vegnswap2/group09okra.jpg><img src=http://i335.photobucket.com/albums/m445/mliss29/vegnswap3/group06grape.jpg> <b>Chef of the Day: Sept 5th, 2008</b>
 
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