Melon with cardamon yogurt sauce

Yield: 4 servings

Measure Ingredient
1 cup Non-fat yogurt
¼ teaspoon Ground cardamon
3 tablespoons Brown sugar
2 tablespoons (to 3 tbs) lime juice
4 cups (to 5 cups) melon balls (cantaloupe, honeydew and/or watermelon)
½ bunch Lemon verbena or mint (1/3 cup leaves) cut into thin slivers plus
4 Lemon verbena or mint sprigs for garnish

Combine the yogurt, cardamon, brown sugar, and lime juice in a large bowl and whisk to mix. Gently stir in the melon balls and slivered lemon verbena. Taste the dressing, adding cardamon and sugar to taste. Garnish with lemon verbena sprigs and serve at once.

High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 202 Submitted By DIANE LAZARUS On 10-26-95

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