Print
Melon-parfait-with-ginger-yogurt

Melon and Blueberry Parfait with Ginger Yogurt

Melon and Blueberry Parfait with Ginger Yogurt is easy to make and you can use blackberries or raspberries instead of the blueberries.

Servings 6
Author Loosely adapted from Susan Herrmann Loomis

Ingredients

  • 1 medium cantaloupe about 1 lb. 12 ounces, rind and seeds removed, cut into chunks
  • 1 pint fresh blueberries
  • ½ cup plain full-fat Greek yogurt
  • 1 teaspoon fresh grated ginger from a 1” x 1” chunk of ginger, peeled

Instructions

  1. 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.
  2. 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.
  3. Whisk together yogurt and ginger in a small bowl. Cover loosely with a towel, and chill for at least 30 minutes.
  4. 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.