Cantaloupe Frozen Yogurt

 I kind of made this one up on the fly.  I had half a quart of plain yogurt and cantaloupes were 49¢ each.  Add a bit of mint from the garden, lime juice, and honey, whiz in the blender, and I'm halfway to a frozen treat.

The market was out of limes.  I'm trying to be entitled and shocked when basic items aren't available. The truth is, a lot of the world lives like this all the time.  Having every conceivable grocery item at hand is a luxury.  We've forgotten this in First World countries.  It would be nice if the pandemic made us more aware of food security and the processing supply chain, since those are the workers hardest hit by the virus.  It won't, but that would be nice.

Anyway, I bought bottled lime juice.

2 C cantaloupe pieces
*2 C nonfat plain yogurt
~2 tsp honey
1 tsp lime juice
*mint sprig (or 1/4 tsp dried mint)

1.  Get out the blender and check that your ice cream maker bowl is frozen if you are going that route.  Taste a piece of cantaloupe to get a feel for how sweet it is.  Add all ingredients to the blender, adding extra honey if the fruit isn't very sweet.  Run until smooth.  Taste and adjust flavorings, keeping in mind that they will be slightly dulled once the mixture is frozen.

2.  Pour into running ice cream maker and process until soft-serve.  Transfer to a loaf pan and freeze for at least 2 hours.  If you don't have an ice cream maker, pour into a loaf pan, put it in the freezer, and rake it every hour with a fork until firm.  Even with the machine, you will need to use the fork method until it firms up; it just won't take as long.  This is fat-free and will freeze into a brick, even aerated in the blender.  You could also use this mix to make popsicles or flavored ice cubes.  Unfrozen, it's basically a fruit smoothie.

3.  Serve garnished with mint and/or a drizzle of honey.

Makes 1 quart

Difficulty rating  π