Yogurt and honey give a silky texture to this frozen dessert that's infused with pineapple sage.

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Ingredients

Directions

  • Place melon in a blender container or food processor bowl. Cover and blend or process until pureed. Stir together melon puree, yogurt, honey, and snipped pineapple sage in a medium mixing bowl.

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  • Freeze mixture in a 2-quart ice cream freezer according to manufacturer's directions. Ripen for 4 hours. (Or, transfer mixture to a nonmetal freezer container. Cover and freeze for several hours or until almost firm. Break mixture into small chunks; transfer to a chilled bowl. Beat with an electric mixer until smooth but not melted. Return to container. Cover and freeze for 6 hours or until firm.)

  • To serve, scoop mixture into individual dessert dishes. If desired, garnish each serving with pineapple sage leaves. Makes about 4 cups or 8 servings.

Food exchanges:

  • 1/2 milk.

Nutrition Facts

102 calories; 1 g total fat; 1 g saturated fat; 3 mg cholesterol; 42 mg sodium. 21 g carbohydrates; 0 g fiber; 3 g protein; 783 RE vitamin a; 8 mg vitamin c;

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