1 Honeydew melon

1 Tablespoon chopped fresh mint

1 Cup Gewurztraminer white wine

6 Tablespoons low-fat peach yogurt


1.  Cut the honeydew in half.  Cut each half into quarters and cut away the rind.  Cut the honeydew into cubes (you’ll need about 7 cups).

2.  Puree the honeydew in a blender until smooth, working in batches if necessary.  Pour the puree into a bowl.  Stir in the mint and wine.

3.  Divide the soup among 6 chilled bowls and top with a dollop of yogurt.  Serve the soup by placing the bowls onto plates lined with crushed ice, setting the bowls into the ice.

Hint: It is very pretty served in crystal wine glasses on a silver tray.

Nutrition Facts: Servings 6. Each serving: 146 calories; 28 mg. sodium; 1 mg. cholesterol; 0 fat; 18 grams carbohydrates; 1 gram protein; 1.67 grams fiber.


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