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Melon fool

Recipe Information

Description:
Melon fool is a delicious English recipe usually served as a dessert. It requires about 9 hours, 30 minutes of prep time and about 15 minutes of cooking time for a combined total time of 9 hours, 45 minutes. The overall cooking skill level is considered intermediate. This recipe will yield 6 servings if prepared as directed.
Servings 6
Preparation Time 9 Hours, 30 Minutes
Cook Time 15 Minutes
Total Time 9 Hours, 45 Minutes
Difficulty Intermediate
Main Ingredient Melon
Category Fruit
Meal Breakfast; Brunch; Lunch
Type Dessert
Subtype Drink
Cuisine English
Diet

Ingredients

  • 1 cup low-fat lemon yogurt, without gum additives or stabilizers

  • 1 cup fat-free plain yogurt, without gum additives or stabilizers

  • 1/4 cup water

  • 1/4 cup fresh lemon juice

  • Zest of 1 lemon, removed in wide strips

  • 2 tablespoons sugar

  • 4 fresh mint leaves, plus extra for garnish

  • 2 tablespoons whipped cream cheese

  • 1 small (1 to 1 1/2 pounds) cantaloupe, halved and seeded

  • 1 small (1/2 to 1 pound) honeydew melon, halved and seeded

Directions

  • 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 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, 3-4 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.

Nutrition (per serving)

  • Calories: 162 cal

  • Total fat: 2g

  • Saturated fat: 1g

  • Monounsaturated fat: 0g

  • Cholesterol: 6mg

  • Sodium: 76mg

  • Carbohydrate: 21g

  • Fiber: 1g

  • Protein: 5g