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THE DAIRY KITCHEN

Minty Melon with Ginger Yoghurt

By THE DAIRY KITCHEN

Serves 2
Difficulty Easy
Preparation 10 MINS
Cooking 0 MINS
Take fruit and yoghurt to the next level, with the addition of fresh ginger and mint. It's so simple and so fresh.

Ingredients

8cm piece fresh ginger
200g natural yoghurt
120g chopped rockmelon (canteloupe)
120g chopped honeydew melon
2 teaspoons shredded mint or small mint leaves

Nutrition (per serve)

Energy (kj) 552
Sugars (g) 16.9
Protein (g) 5.9
Dietry Fibre (g) 1.4
Fat Total (g) 3.8
Sodium (mg) 90
Saturated (g) 2.3
Calcium (mg) 209
Carbohydrates (g) 17
Iron (mg) 0.6
All nutrition values are per serving.

Method

  1. Finely grate the ginger onto a plate. Pour the grated ginger and any juices into a fine sieve and pressover a bowl to collect all the juice. Stir the juice into the yoghurt.
  2. Divide the melon between 2 serving bowls, top with ginger yoghurt and sprinkle with mint.

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