Breakfast Melon Bowl

breakfast_melon_bowlMakes 4 servings

This melon, berry and stone fruit mix is light and refreshing, but the yogurt and ricotta add enough protein to keep you satisfied until lunch.

  • 1 cup nonfat ricotta cheese
  • 3/4 cup nonfat vanilla yogurt
  • 1 small cantaloupe, seeded and cut into chunks
  • 2 peaches, pitted and thinly sliced
  • 1/2 cup strawberries, sliced
  • 1/2 cup blueberries
  • 2 tablespoons toasted sunflower seeds
  • Mint sprigs (optional garnish)

Put the ricotta in a small mixing bowl. Use a hand mixer to whip the ricotta until very smooth, then fold in the yogurt. Combine all the fruits except the blueberries in a medium-sized mixing bowl, then gently fold in the ricotta-yogurt mixture. Divide evenly among 4 serving bowls. Top with blueberries and sunflower seeds then add a bit of mint for garnish.

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This Recipe's Ingredients:

Nutrition Information

Breakfast Melon Bowl

Servings per Recipe: 4

Amount per Serving

Calories:  190

Calories from Fat:  

Total Fat:  2.8g

Saturated Fat:  

Cholesterol:  1g

Sodium:  110mg

Dietary Fiber:  3g

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