Mint adds an invigorating zest to this already refreshing beverage.

Cynthia Nicholson
Recipe by Cooking Light July 2004

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Recipe Summary

Yield:
3 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Arrange 1 cup cantaloupe and 1 cup honeydew in a single layer on a baking sheet. Freeze 2 hours.

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  • Place frozen cantaloupe, frozen honeydew, remaining 1 cup cantaloupe, 1 cup honeydew, frozen yogurt, water, and mint leaves in a blender, and process until smooth.

Nutrition Facts

170 calories; calories from fat 2%; fat 0.4g; saturated fat 0.1g; poly fat 0.2g; protein 5.5g; carbohydrates 38.7g; fiber 1.5g; cholesterol 2mg; iron 0.3mg; sodium 51mg; calcium 152mg.
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