• For the sauce
  • 1 cup low-fat vanilla yogurt
  • 1 teaspoon grated lemon zest
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon dark honey
  • 1 teaspoon garam masala or 1/4 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground cloves and a pinch of ground nutmeg
  • 1 large casaba, cantaloupe or honeydew melon
  • Fresh mint leaves for garnish

Directions:

To make the sweet curry cream, whisk together the yogurt, lemon zest and juice, honey, and garam masala or spice mixture in a large bowl. Cover and refrigerate for 30 minutes to allow the flavors to blend.

Halve the melon, and using a spoon, remove and discard the seeds. Using a melon baller, scoop out the melon flesh and place it into a large bowl.

Just before serving, place 1 cup melon balls in each individual bowl. Spoon about 2 tablespoons curry cream over each serving and garnish with the fresh mint. Pass the remaining sauce at the table.

Print Friendly