New This Month

Cantaloupe with Ricotta and Pistachios

Start the day on a bright note with fresh melon and crunchy nuts.

  • Servings: 2

Source: Everyday Food, July/August 2008


  • 1/2 cup part-skim ricotta
  • 1/4 cup pistachios, chopped, toasted if desired
  • 1/4 cantaloupe, seeded, peeled, and sliced
  • 2 tablespoons honey (optional)


  1. Divide ricotta between two small bowls; sprinkle with pistachios. Serve with cantaloupe, drizzled with honey, if desired.


Be the first to comment!