This is a great start to any summer barbecue. It is also an excellent intermezzo. Leftovers can be used to make a healthful and delicious fruit smoothie the next day. Makes 6 servings.
1/2 honeydew melon, peeled, seeded and diced
1/4 teaspoon sea salt
1/2 cup sliced strawberries
1 ripe mango, peeled and sliced
1/2 cup whole blueberries
2 cups low-fat almond milk or soy milk
2 tablespoons sliced mint leaves (Chiffonade)
One 6-ounce container strawberry yogurt
1
In a food processor, add the honeydew and mango. Add the almond milk, yogurt and salt and puree until smooth. Refrigerate for several hours.
2
Serve the mixture in chilled shallow bowls, garnish with strawberry slices, blueberries and mint chiffonade. Buon Appetito!
Ingredients
1/2 honeydew melon, peeled, seeded and diced
1/4 teaspoon sea salt
1/2 cup sliced strawberries
1 ripe mango, peeled and sliced
1/2 cup whole blueberries
2 cups low-fat almond milk or soy milk
2 tablespoons sliced mint leaves (Chiffonade)
One 6-ounce container strawberry yogurt
Directions
1
In a food processor, add the honeydew and mango. Add the almond milk, yogurt and salt and puree until smooth. Refrigerate for several hours.
2
Serve the mixture in chilled shallow bowls, garnish with strawberry slices, blueberries and mint chiffonade. Buon Appetito!
