Instructions

Make sure you have enough clear flat space in the freezer for your molds to freeze level.

Scrub the melon before slicing.

Slice melon in half and remove seeds.

Slice half a melon into quarters. Peel and dice.

Blitz cantaloupe in the blender until smooth.

Place the muffin mold on the cookie sheet.

Place two blueberries in each muffin cup, squishing lightly to release the juice.

Spoon 1 tablespoon of yogurt over the berries. You can mix some water into the yogurt for easier spooning if you like.

Top each mold with pureed cantaloupe, about two tablespoons in each mold.

Place in freezer until solid, 2 to 4 hours or overnight.