Raspberry Melon Breakfast Bowls Food

RASPBERRY MELON BREAKFAST BOWLS

Steps:

• Start by slicing the cantaloupe in half, lengthwise is best if it's oblong in shape because it creates a wider bowl. Scoop out the seeds and place each cantaloupe half in a bowl plate.
• Mash half of the raspberries with the Greek yogurt, and spoon the mixture into the hollowed out cantaloupe halves.
• Top each cantaloupe half with the remaining raspberries and drizzle with maple syrup or honey to taste.
• Sprinkle the granola over the top and serve immediately.

MELON WITH RASPBERRY SAUCE

Steps:

• Set aside a few raspberries for garnish. Place the remaining berries in a blender or food processor; cover and process until pureed. Add the honey, lemon juice and ginger; cover and process. Strain and discard seeds; set sauce aside., Cut the cantaloupe and honeydew into three wedges; cut each wedge widthwise in half. Remove seeds and rind. With a knife, slice each piece of melon lengthwise toward narrow end without cutting completely to the end. Open into a fan shape., On each dessert plate, place 2 tablespoons of raspberry sauce and a cantaloupe fan and honeydew fan. Garnish with reserved raspberries.

MELON, ORANGE & RASPBERRY CUPS

Steps:

• Tip the melon pieces into a large bowl. Splash over the orange juice and zest and sprinkle with the sugar. Mix well, then leave for 10 mins or until the sugar melts. Stir the raspberries through, then serve with ice cream or crème fraîche.