Cantaloupe–berry salad with mint–yogurt dressing (Diabetic)


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

Helpful Hints:

Preparation time: 15 minutes
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

Return To List Of Recipe Titles