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 on May 26, 1998