1 frozen apple-juice
1 pound small cantaloupe, diced
2 blood oranges, peeled and cut into quarters with seeds removed
1 cinnamon stick
1 1/2 cups nonfat plain yogurt


  1. Bring apple juice concentrate to a boil in a large heavy saucepan. Reduce heat to low and add cantaloupe, oranges and cinnamon stick. Cover and simmer until the cantaloupe is tender, about 10 minutes. Discard the oranges and cinnamon stick.
  2. Transfer the mixture to a blender, add five large ice cubes and puree until smooth. Pour into a bowl and whisk in yogurt. Cover and refrigerate until chilled, about 45 minutes. Serve.


Recipe created by Cuisine Noir/Chef Berlin Lillard.

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