with Fruit Yogurt
|Saturated Fat Acids||2.6 g|
|Sugar added||2 g|
|Bread exchange unit||2.5|
Cut melons in half crosswise and scoop out seeds with a spoon.
Cut a thin slice from the underside of each melon half so they can stand upright.
Rinse mint, shake dry, pluck off leaves and chop finely.
Toast almonds in a non-stick pan over medium heat until golden brown and let cool.
Rinse pears, peel, quarter, core and cut into thin slices.
Cut peel from orange, removing all of the white pith.
Cut out fruit slices between the separating membranes, collecting the juice in a bowl.
Add yogurt, pear juice and cardamom to the orange juice and whisk until smooth. Mix in mint, orange segments and pear slices.
Fill melon halves with yogurt mixture, sprinkle with sliced almonds and serve.