Cantaloupe Ricotta Parfait!

Breakfast | June 2, 2016 | By

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Although “real” summer is a couple of weeks off, the weather has been spectacular! I bet you’re waking up with such verve – gotta get out into the day! But you still have to fuel up so you don’t run out of energy. Fresh melon, creamy ricotta, topped with cinnamon is just the bright way to do it!

Here’s how:

IMG_9636INGREDIENTS:
• 1 cantaloupe, seeded
• 2 lbs ricotta, whole or part skim
• cinnamon to taste

DIRECTIONS:
1) Cut cantaloupe into melon balls using a melon baller. You can also cut it into small chunks.
2) Layer a tall glass with melon and ricotta. Sprinkle with cinnamon.

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It couldn’t be easier! Or more yummy! Ricotta isn’t the first choice for most people. Cottage cheese or yogurt are, and you can certainly substitute with those but this is a wonderful combination. Remember, cannoli cream is made with ricotta and I don’t know many people who’d turn that down! 

Delight your day with this parfait!

Annette

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