Melon Dish Cool End to Warm-Weather Meal

Here’s a simple, light and lovely fresh-fruit dessert to serve during spring and summer.

LEMON MERINGUE MELON

1 cantaloupe

6 strawberries, sliced

1 peach, peeled and sliced

1/2 cup lemon yogurt

1 egg white

2 teaspoons sugar or honey

Dash cream of tartar

1/2 teaspoon vanilla

Cut cantaloupe in half width-wise. Slice off rounded ends so each half will stand firmly on plate. Hollow out seeds. Widen cavity by carving out 1/2 inch of pulp. Cut into chunks and reserve.

Stir together strawberries, peach, reserved cantaloupe and lemon yogurt in small mixing bowl. Combine egg white and sugar in separate bowl and beat to soft peaks. Add cream of tartar and resume beating to stiff peaks. Fold in vanilla.

Fill melon cavities with yogurt mixture. Spread egg white over top to cover fruit. Bake at 450 degrees until browned, 3 to 5 minutes. Makes 2 servings.