Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Melon Balls with Honeylime Yogurt
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- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 240
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 3 g
- Sugar
- 42 g
- Protein
- 7 g
- Cholesterol
- 16 mg
- Sodium
- 111 mg
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 240
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 3 g
- Sugar
- 42 g
- Protein
- 7 g
- Cholesterol
- 16 mg
- Sodium
- 111 mg
Ingredients
Directions
- Use a melon baller to scoop out balls of flesh from the cantaloupe; place balls in a large bowl. Repeat with the honeydews and add the balls to the bowl. Use the handle of a teaspoon to scrape out the visible watermelon seeds in rows, then scoop out flesh with the melon baller. Add to other melon balls and toss well with orange juice to combine. Chill.
- In a medium bowl, whisk together the honey and lime juice until honey is liquefied. Whisk in yogurt; taste and add more honey or lime according to your taste.
- Divide melon balls between 4 serving dishes and drizzle 1/2 cup yogurt over each. Enjoy.
