1. In blender, purée strawberries, watermelon, 1/4 cup yogurt and 1/4 cup water; cover and refrigerate. Makes about 2 cups.
2. In blender, purée mango, orange juice and remaining 1/4 cup yogurt. Makes about 1/2 cup.
3. Spread mango mixture over 4 slices of cake; top with remaining 4 slices of cake.
4. In 2 batches, in large nonstick skillet, melt 1 tablespoon butter over medium-high heat; add 2 “sandwiches” and cook 4 minutes or until golden brown, turning once.
5. Serve “grilled cheese” with “tomato soup” garnished with mint.
- 7 g Fat
- 4 g Saturated Fat
- 18 mg Cholesterol
- 210 mg Sodium
- 36 g Carbohydrates
- 2 g Fiber
- 23 g Sugars
- 12 g Added Sugars
- 4 g Protein
Shop Ingredients
Nutritional Information
- 7 g Fat
- 4 g Saturated Fat
- 18 mg Cholesterol
- 210 mg Sodium
- 36 g Carbohydrates
- 2 g Fiber
- 23 g Sugars
- 12 g Added Sugars
- 4 g Protein
Directions
1. In blender, purée strawberries, watermelon, 1/4 cup yogurt and 1/4 cup water; cover and refrigerate. Makes about 2 cups.
2. In blender, purée mango, orange juice and remaining 1/4 cup yogurt. Makes about 1/2 cup.
3. Spread mango mixture over 4 slices of cake; top with remaining 4 slices of cake.
4. In 2 batches, in large nonstick skillet, melt 1 tablespoon butter over medium-high heat; add 2 “sandwiches” and cook 4 minutes or until golden brown, turning once.
5. Serve “grilled cheese” with “tomato soup” garnished with mint.