Melon and Blueberry Parfait with Ginger Yogurt is easy to make and you can use blackberries or raspberries instead of the blueberries.
Servings6
AuthorLoosely adapted from Susan Herrmann Loomis
Ingredients
1medium cantaloupeabout 1 lb. 12 ounces, rind and seeds removed, cut into chunks
1pintfresh blueberries
½cupplainfull-fat Greek yogurt
1teaspoonfresh grated gingerfrom a 1” x 1” chunk of ginger, peeled
Instructions
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.