Rockmelon Yoghurt
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Makes: 2 portions
Preparation Time: 10 mins
Cooking Time: 0 mins
Ingredients
2 cups diced rockmelon (cantaloupe)
5-6 Tbsp low fat yoghurt (can substitute with soy for vegetarians)
2 Tbsp chopped pecans (other nuts can be used)
1 Tbsp hulled sesame seeds
Method
1. Cut rockmelon (cantaloupe) into bite sized pieces into a bowl.
2. Divide rockmelon into two equal portions in two bowls.
3. Add 2-3 tablespoons of yoghurt to each bowl.
4. Sprinkle with chopped pecans and sesame seeds.
5. Serve garnished with some fresh mint leaves.
Rockmelon can be frozen (then thawed slightly) for a great summer breakfast, which is cooling and refreshing.
This can also be served as a mid-afternoon snack. Berries and other fruit can be added instead of, or in addition to the rockmelon to make this breakfast more colourful and provide even more antioxidants, vitamins and minerals.
Nutrition Information
| Amount | % Daily Value |
|
| Calories | 150 | 7.5% |
| Calories from fat | 72 | 38.0% |
| Total fat | 8 g | 12.0% |
| Saturated fat | 1.2 g | 6.0% |
| Cholesterol | 2 mg | 1.0% |
| Sodium | 52 mg | 2.0% |
| Carbohydrate | 17.4 g | 6.0% |
| Dietary fibre | 2.6 g | 10.0% |
| Sugars | 15.2 g | n/a |
| Protein | 4.7 g | 3.1% |
