Description
A cool and creamy frozen mousse made with ripe melon, tangy Bulgarian yogurt, and agave syrup. This simple no-cook summer dessert is refreshing, fruity, and ready to blend once the melon is frozen.
Ingredients
2 ripe, fragrant melons
2 Bulgarian yogurts
Agave syrup, to taste
Instructions
- Cut the melons open, remove the seeds and rind, and cut the flesh into cubes.
- Place the melon cubes in a freezer-safe container and freeze for at least 12 hours, or until completely frozen.
- Just before serving, transfer the frozen melon cubes to a blender.
- Add the Bulgarian yogurts and agave syrup to taste.
- Blend until smooth, thick, and creamy, stopping to scrape down the sides as needed.
- If the mousse becomes too soft while blending, chill it in the refrigerator for a few minutes.
- Serve well chilled, optionally garnished with thin slices of fresh melon.
Notes
Choose ripe, fragrant melons for the best flavor and natural sweetness.
If the melon is very sweet, reduce or omit the agave syrup.
Add fresh lime or lemon juice for a bright citrus variation.
Fresh mint or basil can be blended into the mousse or used as a garnish.
Honey or maple syrup can be substituted for agave syrup.
Greek or strained yogurt can replace Bulgarian yogurt for a thicker, richer mousse.
Cantaloupe, honeydew, and other sweet dessert melons work well.
For the creamiest texture, blend shortly before serving. Store leftovers in an airtight container in the freezer and allow them to soften briefly at room temperature before serving.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 115 kcal
- Sugar: 20 g
- Sodium: 35 mg
- Fat: 2 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 0.8 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 7 mg
