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Melons are grown all over the world, sure, but we've read that the first cantaloupe was truly an Italian melon.
The story goes that the cantaloupe was developed in the papal gardens of Cantaluppi near Rome during the 15th century - by order of the Pope, who had read about melons in the Bible and was curious.
That first cantaloupe was created from several different varieties of melon originally cultivated in Northern Africa, Egypt and the Middle East. And by the late Renaissance, the cantaloupe had become very popular throughout Europe, where it was a symbol of high society!
We don't know if any socialites have enjoyed this particular breakfast recipe, of course, but you'll feel very Continental when you try it! The melon, berry and stone fruit mix is light and refreshing, but the yogurt and ricotta add enough protein to keep you satisfied until lunch.
Breakfast Melon Bowl Makes 4 servings 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)
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.
Per Serving: calories, 190; fat 2.8 g; fiber, 3 g; cholesterol 1 mg; sodium, 110 mg.
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Source: Eater's Digest, Johns Hopkins University School of Public Health Nubella News, a division of Marketing Technology Solutions, Inc., offers content intended for informational purposes only. It is not a substitute for medical advice, diagnosis, or treatment. We encourage our readers to seek prompt medical care for health issues and consult their physicians before starting a new diet, fitness regimen, or medical treatment.
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