In a blender or food processor, crush melon, add yogurt, and blend. Keep
in freezer while preparing strawberries. Combine lemon juice and zest, sugar, and pepper in a bowl. Thread strawberries onto bamboo skewers presoaked 30 minutes in water.
Barbecue strawberries at medium-high heat 2 to 3 minutes depending on size of strawberries. Remove strawberries from skewers, quarter, and add to lemon and pepper mixture.
Spoon yogurt into 4 bowls and add drained and grilled strawberries. Use
strawberry juice to make a decorative coulis. Garnish with mint leaves.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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