Double Melon Bowls
From mystic_river1 15 years ago
- - to make
- Serves 6
A frosty delight to beat the sumertime heat. And with the added attraction of a beautiful presentation, it is sure to become a favorite dessert for family and company.
Ingredients
- 2 cups cubed seeded watermelon shopping list
- 1 medium cantaloupe (about 3 pounds), halved and seeded shopping list
- 1 quart vanilla frozen yogurt or ice cream, softened shopping list
- sea salt or kosher salt (optional) shopping list
How to make it
- Place watermelon cubes in single layer on tray or in a shallow baking pan; freeze for 2 to 3 hours or until firm. Transfer to freezer bag or container until needed.
- With a large spoon, remove flesh from cantaloupe, leaving 1/4-inch shell; set fruit aside. Cut thin slice from bottom of each shell so shell sits flat. Place shells, upside down, on a paper towel-lined tray; set aside.
- Place cantaloupe fruit in food processor or blender; cover and blend or process until smooth. Place fruit mixture in a fine mesh sieve set over bowl. Let stand 5 minutes to remove excess liquid; discard liquid. You should have about 1 cup pulp.
- In a large bowl gently fold pulp into softened frozen yogurt until just combined. Divide the frozen yogurt mixture evenly between cantaloupe shells. Place shells on a baking sheet or tray. Cover and freeze overnight until very firm.
- Before serving, let shells stand at room temperature for 20 to 30 minutes to soften slightly. Top with watermelon cubes; sprinkle watermelon lightly with sea salt, if desired. Scoop into serving bowls.
The Rating
Reviewed by 4 people-
nice on a hot day looks refreshing thanks
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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yum.. this looks really pretty... would be a great brunch recipe...
peetabear
in mid-hudson valley loved it
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sounds very refreshing & delicious
jett2whit
in Union City loved it
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