Melon Yogurt Cream

Ingredients

• juice of one orange
• 500 g honeydew melon flesh
• 8 dried apricots (finely chopped)
• 400 g yogurt
• 2 tbsp cashew nuts (coarsely chopped)
• 2 tbsp lemon balm (finely sliced)
• 1 small pomegranate

Instructions

1. 1.

   Use a melon scoop to cut 20 balls from the melon; puree the remaining flesh with orange juice in a blender, stir in yogurt and apricots, then chill for 1 hour.

2. 2.

   Halve the pomegranate and release the seeds.

3. 3.

   Fill serving bowls with the yogurt-melon mixture, top with melon balls, lemon balm, cashew nuts, and pomegranate seeds.