CANTALOUPE WITH RICOTTA AND PISTACHIOS
Start the day on a bright note with fresh melon and crunchy nuts.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 4
Steps:
- Divide ricotta between two small bowls; sprinkle with pistachios. Serve with cantaloupe, drizzled with honey, if desired.
Nutrition Facts : Calories 200 g, Fat 12 g, Fiber 2 g, Protein 11 g
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Destiney McMurry
[email protected]This recipe is a great way to use up ripe cantaloupe. I will definitely be making it again!
Hassy Khan
[email protected]I substituted the pistachios for walnuts and it was still delicious!
Harryet NaluKasenge
[email protected]★★★★
Blond Rat
[email protected]This is one of my favorite summer recipes. It's so easy to make and always turns out delicious.
Desi channel bradford
[email protected]I made this for a party last weekend and it was a hit! Everyone loved the combination of flavors and textures. I would highly recommend this recipe.
Bloodmoon Cos
[email protected]This was a delicious and refreshing summer dessert! The cantaloupe was perfectly ripe and sweet, and the ricotta and pistachios added a nice creamy and nutty flavor. I will definitely be making this again!