Two-Melon Freeze with Strawberry Sauce

Two-Melon Freeze with Strawberry Sauce Recipe


4 Servings

Cost per Serving:


Nutritional Information

Calories 143
Fat 1 g
Satfat 0 g
Protein 2 g
Carbohydrate 35 g
Fiber 4 g
Cholesterol 0 mg
Sodium 45 mg


1 medium cantaloupe
1/2 honeydew melon
1 pint strawberries
2 tablespoons sugar


Peel and seed melons, then cut flesh into 1-inch cubes. Arrange, separated, in a single layer on a shallow baking sheet lined with wax paper. Freeze until firm, at least 1 hour. (If freezing for more than 1 hour, cover with plastic wrap first.)

Reserve some strawberries for garnish. Slice remaining berries, toss in a bowl with sugar, and let stand.

Grind frozen cantaloupe in a food processor until it resembles fine crumbs; transfer to a stainless steel bowl. Grind frozen honeydew into crumbs; pour into another bowl.

Purée sugared strawberries in a food processor. Transfer to a small serving bowl.

Slice reserved strawberries. Scoop frozen melon with an ice cream scoop and put in parfait glasses. Garnish with sliced berries, and serve with strawberry sauce.

July 2005