Yield: 6 servings
Measure | Ingredient |
---|---|
1½ cup | Plain yogurt; drained overnight |
\N \N | Through a sieve |
¼ cup | Honey |
1 tablespoon | Passion-fruit liqueur; (optional) |
2 tablespoons | Finely-chopped fresh mint |
½ small | Ripe honeydew melon; halved, seeded |
½ small | Ripe crenshaw or cantaloupe melon; halved, seeded |
¼ small | Watermelon - (abt 1 lb); seeds removed |
\N \N | Fresh mint sprigs; for garnish |
In a small bowl, whisk together the yogurt, honey, liqueur, if using, and the mint. Set aside. Scoop out the melon flesh and cut it into 1-inch cubes. Combine them in a bowl or on a platter and toss together very gently until the colors are evenly distributed. Drizzle the dressing back and forth across the melon in a thin stream. Garnish with sprigs of mint and serve. This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6258 broadcast 04-18-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
04-18-1997
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.