Cut the melon in half, remove the seeds, cut the flesh from the skin and dice. Grind finely with the juice of one lemon and the sugar. Form into a metal bowl and freeze in the freezer for thirty to forty-five minutes (but in no case freeze through!).
In the meantime, whip the cream until stiff. Mix with the vanilla yogurt.
To serve, briefly stir the slightly frozen melon puree and fold it into the yogurt cream on the spot in a streaky fashion. Fill into glasses or dessert bowls and garnish with mint leaves as desired.
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