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Watermelon and rockmelon with iced raspberries and Greek yoghurt

Name: Watermelon and rockmelon with iced raspberries and Greek yoghurt
Yield: 4
Ingredients: ½ cup Icing sugar; 1 ½ cups Raspberries; ½ cup Ice, crushed; ½ small Watermelon (Main); 1 Rock melon (Main); 1 to serve Greek yoghurt; 1 Fresh mint

for 4 people

Babiche Martens

Amanda Laird

Food writer

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You'll find all the flavours of summer in this colourful dessert.

½ cup	Icing sugar
1 ½ cups	Raspberries
½ cup	Ice, crushed
½ small	Watermelon (Main)
1	Rock melon (Main)
1 to serve	Greek yoghurt
1	Fresh mint

Combine the raspberries, icing sugar and ice and put in the freezer while preparing the melons.
De-seed melons and remove skin. Cube and arrange on serving plates.
Remove raspberries from the freezer, lightly break up and spoon over the melon. Serve with dollops of yoghurt and garnish with mint leaves.