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Two-Melon Freeze with Strawberry Sauce

All You JULY 2005

  • Yield: 4 Servings
  • Cost Per Serving:$2.44


  • 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.

Nutritional Information

Amount per serving
  • Calories: 143
  • Fat: 1g
  • Saturated fat: 0g
  • Protein: 2g
  • Carbohydrate: 35g
  • Fiber: 4g
  • Cholesterol: 0mg
  • Sodium: 45mg

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Two-Melon Freeze with Strawberry Sauce Recipe