Bring 2 cups of water and 1 cup of sugar to a boil, then reduce to 1 cup syrup. Let cool. Puree the watermelon and stir in the lemon juice and syrup. Chill.
Whip egg whites with 2 cups of sugar until stiff. In a separate bowl, fold whipped cream into yogurt, then gently fold in the whipped egg whites. Pipe into molds and freeze for at least 4 hours.
For serving, pour the chilled watermelon puree into a wide bowl. Add drops of melted chocolate to form 'seeds.' Place the frozen yogurt soufflé at the center and top with diced cantaloupe.
Calories: 215 | Fat: 8g | Carbohydrates: 32g | Sugars: 27g | Protein: 4g
Berlucchi 61 Brut Rosé
A dry sparkling wine with berry undertones that complements the fruity and creamy notes of this dessert.
