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Melon Pernod and Strawberry Yogurt Dip
Recipe By : Hanneman; variation on White
Serving Size : 24 Preparation Time :1:00
Categories : Appetizers Eat-Lf
Amount Measure Ingredient -- Preparation Method
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**For tipsy melon balls:
1 honeydew melon -- ripe
1 cantaloupe -- ripe
1/4 cup anise flavored liqueur
**For yogurt dip"
4 ounces plain low-fat yogurt
2 tablespoons finely chopped strawberries -- in juice
Peel melons and cut into bitesized cubes or balls. Place in glass bowl.
Drizzle liqueur over the fruit, stir to coat. Cover, refrigerate from 30 to
60 minutes, stirring several times.
Add fruit to yogurt and stir to blend. Place the yogurt dip in a small
bowl; center the bowl on a dish or shallow bowl and surround with melon balls.
For a similar recipe see ~Fear of Frying~ by Virginia N. White: Chronimed
Publishing (1996, isbn 1-56561-091-1 ) paper. (MC and Buster and Hanneman
Jun 1997: posted on eat-lf )
TIP: Pour (1/4 tsp or more) anise extract on a piece of rind and seal it
with the melon balls; cover. The melon will absorb some of the flavor and
none of the alcohol.
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Nutr. Assoc. : 0 0 0 2056 0 0 1436
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