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Two-Melon Freeze with Strawberry Sauce

Yield 4 Servings


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

Nutrition Information

  • calories 143
  • fat 1 g
  • satfat 0 g
  • protein 2 g
  • carbohydrate 35 g
  • fiber 4 g
  • cholesterol 0 mg
  • sodium 45 mg

How to Make It

  1. 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.)

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

  3. 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.

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

  5. 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.