NEW Recipes from the August Issue

It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

View Slideshow

How to Make Popcorn Balls

This all-time favorite dessert is offers instant nostalgia (remember Grandma making them?). Bring them into your own kitchen with our incredible easy steps.

View Video

Dishes Made Better by Potato Chips

I chip, you chip, we chip. Our love affair with America's favorite snack goes well beyond the bag. We're sharing dishes that were made better (way better) by potato chips.

View Slideshow

Dress Up a Dessert in 8 Seconds (or Less!)

Make any dessert recipe worthy of a party with these easy ideas to dress them up. Each dessert idea can be done within 8 seconds!

View Video

Canning Basics

Enjoy your favorite produce year-round by canning it. We'll walk you through how to can foods safely with less mess.

See More

How to Mail Cookies

Send your famous cookie recipe to loved ones anywhere! See how to pack cookies so they won't crumble and other tips for how to mail cookies.

View Video

DIY Drink Stations

Our favorite party trend? Creative DIY drink stations that let party-goers play mixologist. We're sharing our favorite beverage stations, including an infused vodka station, a mojito station, and more. Once you set out the listed supplies, you're all ready to party!

View Slideshow
Popular in Food

Double Melon Bowls

Freeze watermelon cubes or chunks to create an icy garnish to this frozen yogurt treat. A cantaloupe half serves as an edible bowl.

1.0 by 1 people
2,628 views
Rate me!
  • Makes: 6 servings
  • Prep: 25 mins
  • Chill: overnight
  • Stand: 25 mins to 35 hrs

Double Melon Bowls

Ingredients

Directions

  1. Place watermelon cubes in single layer on tray or in a shallow baking pan; freeze for 2 to 3 hours or until firm. Transfer to freezer bag or container until needed.
  2. With a large spoon, remove flesh from cantaloupe, leaving 1/4-inch shell; set fruit aside. Cut thin slice from bottom of each shell so shell sits flat. Place shells, upside down, on a paper towel-lined tray; set aside.
  3. Place cantaloupe fruit in food processor or blender; cover and blend or process until smooth. Place fruit mixture in a fine mesh sieve set over bowl. Let stand 5 minutes to remove excess liquid; discard liquid. You should have about 1 cup pulp.
  4. In a large bowl gently fold pulp into softened frozen yogurt until just combined. Divide the frozen yogurt mixture evenly between cantaloupe shells. Place shells on a baking sheet or tray. Cover and freeze overnight until very firm.
  5. Before serving, let shells stand at room temperature for 20 to 30 minutes to soften slightly. Top with watermelon cubes; sprinkle watermelon lightly with sea salt, if desired. Scoop into serving bowls. Makes 6 to 8 servings.

Nutrition Facts (Double Melon Bowls)

    Per serving:
  • 188 kcal cal.,
  • 4 g fat
  • (2 g sat. fat,
  • 13 mg chol.,
  • 59 mg sodium,
  • 36 g carb.,
  • 1 g fiber,
  • 30 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...