Breakfast Melon Bowl
  • 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)
  1. 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.
  2. Nutrition Information per Serving
  3. 190 calories, 2.8g fat, 3g fiber, 1mg cholesterol, 110mg sodium