Serves 2
Ingredients:
200g honeydew melon, cut into chunks
250g Greek yoghurt (use dairy free if preferred)
for the nut topping:
1 tbsp butter
1 tbsp honey
30g pistachios
½ tsp ground cinnamon
Method:
Melt the butter in a saucepan over a low heat. And the honey, nuts and cinnamon and stir well.
Cook for 2 minutes, stirring occasionally.
Spread the nuts onto a tray lined with baking paper and leave for 5 minutes.
Sprinkle the nuts over the yoghurt. Serve with the melon.
Store any leftover nuts in an airtight container for up to 1 week.
Store any leftover melon in an airtight container and refrigerate for up to 3 days.
Per serving:
262 calories
14g fat
22g carbs
12g protein