Update my dinner status, I'm making this tonight.
Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Use a melon baller to scoop out balls of flesh from the cantaloupe; place balls in a large bowl. Repeat with the honeydews and add the balls to the bowl. Use the handle of a teaspoon to scrape out the visible watermelon seeds in rows, then scoop out flesh with the melon baller. Add to other melon balls and toss well with orange juice to combine. Chill. In a medium bowl, whisk together the honey and lime juice until honey is liquefied. Whisk in yogurt; taste and add more honey or lime according to your taste. Divide melon balls between 4 serving dishes and drizzle 1/2 cup yogurt over each. Enjoy. This recipe yields 4 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6346 broadcast 12-16 1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-16-1996 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
