Cantaloupe Yogurt Mousse
32 oz low-fat vanilla yogurt
3 1/2 cups peeled, seeded cantaloupe chunks
2 T granulated sugar
1/4 t ground ginger
1 cup fresh blueberries
thin cantaloupe slices
>how to make<
*Line a large strainer with cheesecloth or a triple layer of white paper towels.
*Place the strainer over a large bowl to catch the whey that will drain off.
*Spoon the yogurt into the strainer.
*Cover with plastic wrap and refrigerate at least 24 hours, until very thick.
*Discard the whey.
*In a food processor or blender, process the cantaloupe with on/off turns until fairly smooth but some small chunks still remain.
*Put the drained yogurt into a medium-size bowl.
*Add the cantaloupe, sugar, and ginger.
*Stir until well blended.
*Stir in the blueberries.
*Cover and chill for at least 30 minutes.
(The mousse can be made up to this point and refrigerated up to 2 days.
*To serve, spoon the mousse into stemmed glasses.
*Garnish with melon wedges.
Labels: cantaloupe dessert recipe, mousse recipe, yougurt dessert recipe