- 1 cantaloupe
- 1 honeydew melon
- 1/2 watermelon
- 1 6 ounce container plain low-fat yogurt
- 1 tablespoon frozen orange-juice concentrate, thawed
- 1 tablespoon honey
1. Cut fruit into 1-inch-thick slices. Using a small heart-shaped cookie cutter, cut hearts from melon slices. Poke a hole in each heart with a toothpick, going from top to bottom. Then thread fruit on ice-pop sticks.Make dip:
2. Stir together yogurt, orange juice concentrate, and honey until well combined. Serve with hearts.