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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Fresh summer fruit is extra appealing served in a melon half and topped with a light dressing. The recipe comes from Tamie Foley of Thousand Oaks, California. Ingredients:
2 large cantaloupe melons, halved and seeded |
1 medium orange, peeled and sectioned |
1 medium apple, cubed |
1 medium peach, sliced |
1 teaspoon lemon juice |
1 cup fresh blueberries |
1/2 cup halved fresh strawberries |
3/4 cup (6 ounces) fat-free pineapple, lemon or vanilla yogurt |
2 tablespoons unsweetened applesauce |
1 teaspoon honey |
1/4 teaspoon ground ginger |
4 large lettuce leaves |
Directions:
1. With a melon baller, scoop out 2 cups of cantaloupe balls; set aside. Cut out and reserve remaining cantaloupe for another use, leaving 1/2-in. thick shells.
2. In a large bowl, combine orange, apple and peach. Sprinkle with lemon juice; toss gently. Stir in cantaloupe balls, blue berries and strawberries.
3. In a small bowl, combine the yogurt, applesauce, honey and ginger. Line melon shells with lettuce; add fruit. Top with yogurt mixture. Yield: 4 servings.
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