Breakfast Melon Bowl

[Guest guest]

Breakfast Melon Bowl

 

1 cup nonfat ricotta cheese

3/4 cup nonfat vanilla yogurt

1 small cantaloupe

2 peaches, pitted and thinly sliced

1/2 cup sliced strawberries

1/2 cup blueberries

2 tablespoons toasted sunflower seeds

mint sprigs

 

In a food processor or blender, process the ricotta until very smooth. Transfer

to a small bowl. Mix in the yogurt.

Halve the cantaloupe and remove the seeds. Cut into wedges, remove the rind and

cut the flesh into bite-size chunks. Place in a medium bowl. Mix in the peaches

and strawberries. Add the ricotta mixture and gently fold together. Divide among

4 cereal bowls. Sprinkle with the blueberries and sunflower seeds. Garnish with

the mint sprigs.

Makes 4 servings.

Calories 190, Fat 2.8 g, Fiber 3 g.

Points 3.