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Fruit-Filled Melons

Fruit-Filled Melons
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.
4 ServingsPrep/Total Time: 30 min.

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

  • 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.
  • In a large bowl, combine orange, apple and peach. Sprinkle with lemon
  • juice; toss gently. Stir in cantaloupe balls, blue berries and
  • strawberries.
  • 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.
© Taste of Home 2013

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Fruit-Filled Melons (continued)

Nutrition Facts: One serving equals 216 calories, 1 g fat (0 saturated fat), 1 mg cholesterol, 57 mg sodium, 51 g carbohydrate, 0 fiber, 6 g protein. Diabetic Exchanges: 3 fruit, 1/2 fat-free milk.
© Taste of Home 2013