Pistachio Yoghurt & Melon




262 per portion


200g honeydew melon, cut into chunks

250g Greek yoghurt (use dairy free if preferred)

for the nut topping:

1 tbsp butter

1 tbsp honey

30g pistachios

½ tsp ground cinnamon

How To

Melt the butter in a saucepan over a low heat. And the honey, nuts and cinnamon and stir well.

Cook for 2 minutes, stirring occasionally.

Spread the nuts onto a tray lined with baking paper and leave for 5 minutes.

Sprinkle the nuts over the yoghurt. Serve with the melon.

Store any leftover nuts in an airtight container for up to 1 week.

Store any leftover melon in an airtight container and refrigerate for up to 3 days.

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