Recipe: Melon fool
Recipe: Melon fool
Dietitian's tip: Make the yogurt cheese and the lemon-mint syrup a day ahead, and this pureed fruit dessert will go together in minutes. Don't hurry the draining of the yogurt; fresh ripe melons are extremely juicy.
Set a fine- or medium-mesh sieve lined with a paper coffee filter over a bowl. Without stirring the yogurts, gently spoon both of them into the sieve. Place in the refrigerator to drain for 8 hours or overnight. Discard the liquid in the bowl, and spoon the yogurt cheese in the sieve into a container with a tight-fitting lid. Refrigerate until ready to use.
In a small saucepan, combine the water, lemon juice and zest, sugar, and the 4 mint leaves. Bring the mixture to a boil over medium-high heat. Remove from the heat and let stand for 30 minutes. Scoop the mint and lemon zest out of the mixture with a slotted spoon. Return the mixture to a boil over high heat. Boil until the liquid is reduced to 1 tablespoon, 3 to 4 minutes. Transfer the syrup to a small bowl, cover and refrigerate until cold, about 30 minutes.
Whisk the cream cheese and chilled lemon-mint syrup into the yogurt cheese.
Cut the rind off the cantaloupe and honeydew melons and cut the flesh into chunks. Set aside a 1-inch cube of each melon. In a blender or food processor, combine the remaining melon pieces and puree until smooth. Add the yogurt cheese mixture to the food processor and pulse a few times to blend.
Cut each reserved melon cube into 6 pieces. To serve, divide the fruit mixture evenly among small ramekins or champagne flutes. Garnish with 1 piece of each kind of melon and mint leaves.
Nutritional Analysis (per serving)
This recipe is one of 150 recipes collected in The New Mayo Clinic Cookbook, published by Mayo Clinic Health Information and Oxmoor House, and winner of the 2005 James Beard award.
Last Updated: 2011-04-15
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