Making yogurt can be cost-effective. Combine 11/4 cups powdered milk, 2 cups very hot water and 2 tablespoons plain yogurt. Store, covered, in a very warm spot for 16 hours before refrigerating.
1 cup vanilla yogurt
2 Tbsp brown sugar
1/4 tsp almond extract
1 honeydew melon
1 pt strawberries
8 1/4 oz pineapple chunks
1 cup seedless white grapes
1 mint sprig (optional)
Combine yogurt, brown sugar and almond extract in a small bowl; stir until smooth. Cover and refrigerate.
Cut honeydew into bite-size chunks. Arrange fruit on a serving platter.
Spoon yogurt into bowl. Garnish with mint sprig.
Instead of an ordinary bowl, spoon the yogurt dip into a melon bowl. Carve a decorative pattern in a small cantaloupe. Hollow and scoop out flesh with a melon baller for an elegant touch.
Save time by using canned fruit. Canned cherries, plums and mandarin oranges are tasty options.