Doesn't that look yummy? You can eat this for breakfast, brunch, or as an afternoon snack. And best yet, this simple dish is quick to make. The ingredients contain:
- Cube-like chunks of chilled cantaloupe
- Couple dollops of Honey Greek Yogurt
- Ginger Snap Granola which I got at the bulk bins at my local Whole Foods
- Bits of chopped up pecans
The Ginger Snap Granola sounded good because I thought the ginger would be kind of a complimentary contrast to the cantaloupe. Plus, for about one cup's amount, it was about 60 cents at my local Whole Foods. I added in the pecans, which I also got in the bulk foods aisle, to the granola to add some protein to the dish.
I've been really jonesing on Greek yogurt lately because I like that it's thicker than your typical yogurt, and because Greek yogurt is thicker it's nice to use as a fruit topper because it won't quickly slide to the bottom of the bowl. The yogurt hangs on top longer. The two brands I've been eating are the Greek Gods Greek Yogurt and Chobani.
To make this dish vegan friendly, use soy or rice based yogurt like Ricera.
If you're not in the mood for yogurt, cottage cheese would make a nice alternative.
