- 1 cup chopped ripe cantaloupe
- 1 cup chopped ripe honeydew
- 2 cups skim milk
- 1 8-oz. carton vanilla low-fat yogurt sweetened with aspartame
- 2 teaspoons lime juice
Place melon in a single layer on a baking sheet. Cover with waxed paper and freeze.
Combine frozen melon and skim milk in blender and process until smooth.
Add yogurt and lime juice and blend just until mixed.
Makes 5 cups.