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Cantaloupe–berry salad with mint–yogurt dressing

Preparation time: 15 minutes

1 whole cantaloupe, about 5 inches in diameter
1 cup fresh blueberries, washed and drained
4 sprigs fresh mint (for garnish)

Dressing:
1 cup fat-free plain yogurt
1 tablespoon finely chopped fresh mint leaves
1 tablespoon honey
2 packets Splenda
1 teaspoon grated lemon zest

Cut cantaloupe in half and remove seeds from internal cavity. Carefully remove flesh from rind with a sharp knife. Cut melon into bite-size pieces (should yield about 3 cups). In a medium bowl, mix melon with berries. In a small bowl, combine dressing ingredients with a small whisk or spoon. Scoop 1 cup of fruit into a serving dish, and top with 1/4 cup of dressing. Add 1 sprig of mint for garnish.

Yield: 4 servings
Serving size: 1 cup

Nutrition Facts

Per Serving:
  Calories: 120
  Carbohydrate: 25 g
  Protein: 5 g
  Fat: 0 g
  Saturated fat: 0 g
  Cholesterol: 0 mg
  Sodium: 62 mg
  Fiber: 2 g

  Exchanges per serving: 1 1/2 fruit
  Carbohydrate choices: 1 1/2

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