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.

Calories190, Fat 2.8 g, Sodium110 mg, Fiber 3 g.

Points 3.