INGREDIENTS

INSTRUCTIONS

Recipe by: Better Homes & Gardens, April 1992 Using a small melon baller,
scoop the cantaloupe and the honeydew into balls, or use a knife to cut
melon into cubes. You should have about 4 cups cantaloupe and 2 cups
honeydew. Set aside 2 cups of the cantaloupe. In a small saucepan, combine
pineapple juice, sugar and ginger root. Bring to boiling, stirring until
sugar is dissolved. Reduce heat; simmer, uncovered, over medium heat for 5
to 7 minutes, or until the mixture is the consistency of a thin syrup.
Remove from heat; cool. Transfer syrup to a storage container; add 2 cups
cantaloupe pieces and 2 cups honeydew pieces. Cover and chill overnight.
Meanwhile, place strawberries in a blender container or a food processor
bowl; cover and process until smooth. Remove and set aside. Repeat with the
reserved 2 cups cantaloupe pieces. In a large bowl, stir together the
yogurt and sour cream. Add strawberries, blended melon and milk; stir until
combined. Cover and chill overnight. To serve, drain melon balls, reserving
syrup. Stir reserved syrup into chilled soup. Ladle soup into bowls; top
with melon balls. If desired, garnish with carnation petals.
Nutrition Analysis (using nonfat yogurt, light sour cream and skim milk):
197 calories, 6g protein, 41g carbohydrate, 2.7g fat, 11g cholesterol, 96mg
sodium.
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on May
26, 1998

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