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20 minutes
20 minutes
- 2 small honeydew melons or cantaloupe
- 1/3 cup plain lowfat yogurt
- 2 tablespoons mayonnaise or salad dressing
- 2 teaspoons chopped fresh or 1/2 teaspoon dried dill weed
- 1 teaspoon sugar
- 1/2 teaspoon grated lemon peel
- 1 small cucumber, thinly sliced (1 cup)
- 3/4 pound frozen cooked medium shrimp, thawed
- 1/4 cup sliced almonds
- Halve each melon, remove seeds, and scoop out flesh, leaving a 1-inch rim. Chop the melon and drain well.
- Combine yogurt, mayonnaise, dill weed, sugar, and lemon peel in a large bowl. Add chopped melon, cucumber, and shrimp, then mix well. Fill each melon half with a quarter of the shrimp mixture. Top with almonds and serve promptly.
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