Cut the melon in half and scrape out the seeds with a spoon. Scoop out the pulp with a spoon and put 400g of it in a large enough bowl. Add the yogurt, honey and a tablespoon of sugar to the melon pulp form and mash everything together until a homogeneous amount is formed. Leave this mixture in the refrigerator for one hour.
After the cooling time, whip the egg whites with the remaining sugar and salt until stiff and mix with the puree. Freeze the mixture in the ice cream maker for 30 to 40 minutes.
Tip: Use creamy natural yogurt for an even finer result!
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