Honeydew and Blueberry Freeze
Rich Greek-style yogurt gives a tangy kick to this frozen dessert duo of fresh melon and blueberry purees.
- Serves: 8
- Prep Time: 20 Minutes
- Total Time: 2 Hours 20 Minutes
Nutrition Information
NUTRITION FACTS
Servings Per Recipe: 8
Serving Size: 3/4 cup freeze, 1/4 cup blueberries
- Amount Per Serving
- Calories:
- 100
- Calories from Fat:
- 0
- Total Fat:
- 0g
- Saturated Fat:
- 0g
- Cholesterol:
- 0mg
- Sodium:
- 50mg
- Total Carbs:
- 15g
- Dietary Fiber:
- 1g
- Sugars:
- 24g
- Protein:
- 10g
DIRECTIONS
Place melon, mint, 2 cups yogurt, and 2 tablespoons SPLENDA® Granulated Sweetener into blender and puree until smooth. Transfer puree to plastic container. Repeat with blueberries, remaining 2 cups yogurt, and remaining 4 tablespoons SPLENDA® Granulated Sweetener. Transfer to a different plastic container.
Cover both containers of puree with lids and freeze for 2 hours, stirring each every 30 minutes to break up ice crystals.
Remove from freezer a few minutes before serving. Spoon mounds of each frozen puree into glass dessert cups or wine glasses and garnish with mint leaves. (If purees are too firm to serve, microwave about 10 seconds on medium power to soften slightly.)
NOTE
Serving Size: 3/4 cup freeze, 1/4 cup blueberries
INGREDIENTS
- 2 cups honeydew melon chunks
- 4 teaspoons fresh mint leaves + additional for garnish
- 32 ounces fat-free plain Greek-style yogurt
- 6 tablespoons SPLENDA® No Calorie Sweetener, Granulated
- 2 cups blueberries
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