Baked Rockmelon, Exotic Fruits and Sorbet
2 rockmelons, cut in half
2 cups seasonal exotic fruits, diced small
1 sachet artificial sweetener
1 tsp pure vanilla essence
6 tsp plain yoghurt
Remove the pulp from each melon half, leaving the skin intact to form a basket. Dice the pulp and mix with the exotic fruits. Add yoghurt, sweetener and vanilla and mix gently. Set aside. For the meringue, put the eggwhites and a pinch of salt into a mixing bowl. Beat gently until fluffy then slowly add the sugar. Continue to beat on medium speed till stiff. Take each melon shell and fill with a scoop each of sorbet and fruit mixture. Top with 2.5cm of meringue. Place under griller for a minute or until the meringue is golden. Serve immediately.