In food processor, puree honeydew. Add frozen dessert; process until smooth and well blended. Transfer to medium bowl, cover and freeze until solid. Break in pieces; place in food processor and process until smooth. Transfer back to bowl.
In small bowl, beat egg whites until stiff but not dry. Beat 1/3 egg whites into melon mixture; gently fold in remaining whites. Spoon into 4 dessert dishes, cover and freeze until firm. Remove from freezer 5 minutes before serving. Garnish with mint. Makes 4 servings.