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Honeydew and Blueberry Freeze

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“An easy no-cook desert I found on GREAT for summer months. I have yet to come across "greek style" yogurt so I sub lowfat plain yogurt instead or use vanilla flavored yogurt and skip the sugar all together. Have fun and experiment!!”
2hrs 12mins

Ingredients Nutrition


  1. Place melon, mint, 1 cup of the yogurt, and 1 tablespoon of the sugar into blender and puree until smooth. Transfer puree to plastic container. Repeat with blueberries, remaining 1 cup yogurt, and remaining 2 tablespoons sugar and transfer to another plastic container.
  2. Freeze purees for 2 hours, stirring every 30 minutes to break up ice crystals.
  3. Remove from freezer a few minutes before serving. Spoon mounds of each frozen puree into 4 glass dessert cups or wine glasses and garnish with mint leaves. (If purees are too firm to serve, microwave on medium power to soften slightly, about 10 seconds.).
  4. Prep time aprox. 12 minutes.
  5. Chill time 2 hours.

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