INGREDIENTS
1/2
large honeydew melon (cut into French-fry shapes)
Dip:
3/4 cup
plain non-dairy yogurt
1 tbsp
lemon zest
1/4 cup
lemon juice
1 tsp
poppyseeds
1 tsp
maple syrup
1/2 cup
frozen cherries (thawed)
Garnish:
2 tbsp
freeze dried cherries (pulverized in a food processor)
1/2 tsp
poppyseeds
1 tsp
lemon zest