Reflecting on the dry heat of this August day, visions of something cool and sweet comes to mind. A visit to the creamery for an ice cream cone is one possibility, but it’s one more stop, and it’s so out-of-the-way to get to the stand…. Hopefully, your pantry is well-stocked, but if not, a trip to the grocery store was on the agenda anyway, and it’s right around the corner. Try this unexpected dessert, using the locally grown cantaloupes picked up at the farmer’s market yesterday or one of the ubiquitous fruit stands on the way.
Prepare 6 cups of cubed cantaloupe, (about 2 large cantaloupes). Divide. Place 3 cups of cantaloupe, 3/4 cup of unsweetened orange juice, 3 tablespoons lime juice and 1/4 teaspoon peppermint extract in container of an electric blender or food processor; cover and process until smooth, stopping once to scrape down sides. Transfer puree to a large bowl. Place remaining 3 cups cantaloupe in blender container; cover and process until smooth. Add to pureed mixture in bowl.
Add 1 (8-ounce) carton vanilla low-fat yogurt and 2 teaspoons ppowdered sugar to cantaloupe mixture; stir well. Top each serving with 1 teaspoon sour cream; garnish with fresh mint sprigs, if desired. Yields 6 (1-cup) servings.