Ingredients
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
Preparation
Cut each melon crosswise in half. Remove seeds. Scoop melon from each half, leaving 1-inch rim around the top. Chop melon and drain thoroughly.
In large bowl, mix yogurt, mayonnaise, dill weed, sugar and lemon peel. Stir in chopped melon, cucumber and shrimp. Spoon one-fourth shrimp mixture into each melon half. Sprinkle with almonds. Serve immediately.
