Minted Cantaloupe Dessert Soup

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 122
  • Calories from fat: 7%
  • Fat: 1g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 4.1g
  • Carbohydrate: 26.2g
  • Fiber: 0.0g
  • Cholesterol: 2mg
  • Iron: 0.0mg
  • Sodium: 46mg
  • Calcium: 0.0mg


  • 6 cups cubed cantaloupe (about 2 large)
  • 3/4 cup unsweetened orange juice
  • 3 tablespoons lime juice
  • 1/4 teaspoon peppermint extract
  • 1 (8-ounce) carton vanilla low-fat yogurt
  • 2 teaspoons powdered sugar
  • 2 tablespoons nonfat sour cream alternative
  • Fresh mint sprigs (optional)


  1. Place 3 cups cantaloupe and next 3 ingredients in container of an electric blender; cover and process until smooth, stopping once to scrape down sides. Add remaining 3 cups cantaloupe; cover and process until smooth.
  2. Combine yogurt and powdered sugar in a large bowl; stir in cantaloupe mixture. Cover and chill. To serve, ladle soup into individual bowls. Top each serving with 1 teaspoon sour cream. Garnish with mint sprigs, if desired.
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