Soup for dessert? Why not — especially when it’s this yummy. The fruit soup is also refreshing for breakfast.

½ ripe cantaloupe, chilled, peeled, seeded and diced (about 2 cups)
½ cup pomegranate juice
Zest of ½ lime
4 fresh mint leaves
1 cup lemon or vanilla low-fat yogurt
1 cup fresh berries, such as strawberries, blueberries and/ or raspberries, rinsed

  1. Place the cantaloupe, pomegranate juice, lime zest and mint in a food processor and process until the cantaloupe is pureed. Refrigerate the soup until chilled, if desired, before serving.
  2. Divide the soup between 2 serving bowls. Swirl 2 tablespoons of yogurt into each bowl and top each with half of the berries. Serve immediately with lime wedges.

Serves 2

Make it mango: Substitute 2 chilled ripe mangoes for the melon.

Nutrition Info

1 portion provides:

Vitamin C: 3 ½ servings if made with strawberries; 2 if made with blueberries; 2 ½ if made with raspberries
Green leafy and yellow vegetables and fruits: 2 servings