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Cool Melon Bisque


1 to 1 1/4 lb. Cantaloupe
1 1/2 tablespoon Honey
1/3 cup Orange Juice Concentrate
1 1/2 cups Non-fat Plain Yogurt
1/2 tsp. Vanilla Extract
4 fresh Mint Leaves for Garnish

Serves 4

Peel ripe melon, and discard the seeds and fibers from the center of the fruit. Cut into large chunks and process in a blender for about 3 minutes.

Add the honey and orange juice concentrate to the blended melon and stir to combine. Mixing can be completed in the blender or in a separate mixing bowl.

In a separate, small mixing bowl, whip yogurt with an electric beater for about a minute, until completely smooth and creamy. Add vanilla and whip for another minute to blend.

Add melon pulp to the whipped yogurt, blend, and thoroughly chill for at least an hour prior to serving. To serve, ladle individual portions into chilled soup cups and top each with a fresh mint leaf.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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