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Dietitian's tip: Sweet curry is made from a blend of ground spices. Combined with yogurt, it makes a light, creamy sauce that perfectly complements ripe, juicy melon.
Serves 6
Ingredients
- 1 cup low-fat vanilla yogurt
- 1 teaspoon grated lemon zest
- 1 teaspoon fresh lemon juice
- 1 teaspoon dark honey
- 1 teaspoon garam masala or 1/4 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground cloves and a pinch of ground nutmeg
- 1 large casaba, cantaloupe or honeydew melon
- Fresh mint leaves for garnish
For the sauce
Directions
To make the sweet curry cream, whisk together the yogurt, lemon zest and juice, honey, and garam masala or spice mixture in a large bowl. Cover and refrigerate for 30 minutes to allow the flavors to blend.
Halve the melon, and using a spoon, remove and discard the seeds. Using a melon baller, scoop out the melon flesh and place it into a large bowl.
Just before serving, place 1 cup melon balls in each individual bowl. Spoon about 2 tablespoons curry cream over each serving and garnish with the fresh mint. Pass the remaining sauce at the table.
Nutritional Analysis
(per serving)| Serving size: About 1 cup melon and 1/6 of the sauce | |||
| Calories | 118 | Cholesterol | 2 mg |
| Protein | 5 g | Sodium | 53 mg |
| Carbohydrate | 26 g | Fiber | 2.5 g |
| Total fat | 1 g | Potassium | 592 mg |
| Saturated fat | < 1 g | Calcium | 94 mg |
| Monounsaturated fat | 0 g | ||
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