What a cool way to eat fruit! This creamy, chilled melon soup is easy to make -- and the cantaloupe bowl makes it fun to eat. Kids can enjoy this vitamin-packed soup for breakfast or lunch, or frozen for a sorbet-like treat. For safety, unplug the blender before you have your child add the ingredients. When you're ready to mix, plug the blender back in and let your child push the buttons.
Prep time: 8 minutes
Freezing time (optional): 45 minutes
Yield: 5 servings
- Large knife
- Large spoon
- Melon baller
- 1 medium cantaloupe or honeydew melon
- 6 tbs frozen calcium-fortified orange-juice concentrate
- 1 1/3 cups vanilla yogurt
- Handful of fresh strawberries, sliced
1. An adult should cut the cantaloupe in half. With a spoon, remove and discard seeds.
2. Using the spoon or melon baller, scoop out pieces of cantaloupe and put them into the blender. Save the hollow melon halves.
3. Add the orange-juice concentrate and vanilla yogurt to the blender, place the top on securely, and plug it in.
4. Blend mixture on high until smooth. To serve, pour one cup into each of the two hollowed-out cantaloupe "bowls"; the remaining servings can be poured into small bowls. (For a sturdier bowl, an adult can first cut a narrow slice off the bottom of each melon half so it sits flat.) Sprinkle soup with fresh strawberry slices and serve.
5. For a frozen version: Cover the soup-filled melon bowl with plastic wrap or aluminum foil and place in the freezer for about 45 minutes. When you remove it, reblend the soup, sprinkle with the sliced strawberries, and enjoy!
Per serving (1 cup): 134 calories, 1 g fat (0.6 g saturated), 54 mg sodium, 3 mg cholesterol. This is a good source of vitamin C and calcium.