Double Melon Bowls

(From Better Homes and Gardens )

PREP 25 minutes STAND 20 minuets
FREEZE Overnight

INGREDIENTS
2 cups cubed seeded watermelon
1 medium cantaloupe (about 3 pounds), halved and seeded
1 quart vanilla frozen yogurt or ice cream, softened
Sea salt or kosher salt (optional)

PREPARATION
1. Place watermelon cubes in a single layer on a tray or in a shallow baking pan; freeze for 2 or 3 hours or until firm. Transfer to freezer bag or container until needed.

2. With large spoon, remove flesh from cantaloupe , leaving 1/4-inch shell; set fruit aside. Cut thin slide from the bottom of each shell so shell sits flat. Place shells, upside down, on paper towel-lined tray; set aside.

3. Place cantaloupe fruit in food processor or blender; cover and blend or process until smooth. Place fruit mixture in fine mesh sieve set over bowl. Let stand 5 minutes to remove excessive liquid; discard liquid. You should have about 1 cup pulp.

4. In a bowl gently fold pulp into softened frozen yogurt until just combined. Divide frozen yogurt mixture evenly between cantaloupe shells. Place shells on baking sheet or tray. Cover and freeze overnight until very firm.

5. Before serving, let shells stand at room temperature for 20 to 30 minutes to soften slightly. Top with watermelon cubes; sprinkle watermelon lightly with sea salt, if desired. Scoop into serving bowls. Make 6 to 8 serving.