Melon and Blueberry Parfait with Ginger Yogurt is easy to make and you can use blackberries or raspberries instead of the blueberries.
AuthorLoosely adapted from Susan Herrmann Loomis
1medium cantaloupeabout 1 lb. 12 ounces, rind and seeds removed, cut into chunks
½cupplainfull-fat Greek yogurt
1teaspoonfresh grated gingerfrom a 1” x 1” chunk of ginger, peeled
Using a melon ball maker, make 12 melon balls. Put two melon balls and three blueberries on each of six attractive toothpicks or skewers. Place on a plate and refrigerate.
Purée the remaining melon in the work bowl of a food processor. Transfer to a non-reactive, air-tight container and refrigerate for at least one hour.
Whisk together yogurt and ginger in a small bowl. Cover loosely with a towel, and chill for at least 30 minutes.
Just before serving, evenly divide melon among the glasses, add a few blueberries on top, then carefully spoon the ginger yogurt over it. Rest a toothpick of melon balls and blueberries over each glass, and serve.