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Chilled Honeydew Melon Soup
1 deseeded honeydew melon (cut into pieces)
1-2 peeled peaches (with pit removed)
½ cup plain yogurt
1 teaspoon honey
Roasted honeydew melon seeds – optional
Puree or blend melon, peaches, yogurt and honey until smooth. Pour into bowls and garnish with roasted seeds. Serve immediately or chilled.
Roasted Honeydew melon seeds
Remove seeds, rinse and pat dry. Lay on lightly greased cookie sheet and toss with a sprinkle of olive oil and pinches of sea salt. Roast on 300 degrees for about 15 minutes, until lightly browned and crunchy.