American · Dessert
Berry, Melon & Greek Yogurt Fruit Salad with Cottage Cheese and Cocoa-Raspberry Dust
A bright, spoonable fruit salad built on watermelon, strawberry, raspberry and kiwi, finished with a smooth cottage-cheese-and-Greek-yogurt cream and a dusting of cocoa powder for fibre and a faint chocolate edge. Lime juice keeps the fruit lively and mint adds a clean, fresh lift. Engineered to hit a high-protein, high-fibre, low-fat profile without losing the fresh-fruit identity of the format.
$1
15 minsPrep
0 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
98Calories
6.6gProtein
3gFat
14.2gCarbs
8.2gSugar
3.9gFiber
79mgSodium
6mgChol
1.7gSat Fat
293mgPotassium
78mgCalcium
0.9mgIron
0.2mcgVitamin B12
44.2mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Ketel One Botanical Cucumber & Mint Spritzer
local
Moscato d'Asti
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Cube the watermelon, hull and quarter the strawberries, and peel and slice the kiwi; combine with the whole raspberries in a mixing bowl.
2
Squeeze the lime juice over the fruit and toss gently to coat, which also slows browning on the kiwi.
3
Blend the low-fat cottage cheese until completely smooth and creamy, about 30-45 seconds, scraping down the sides once.
4
Fold the blended cottage cheese through the Greek yogurt with the monk fruit extract until you have a smooth, lightly sweetened cream.
5
Divide the dressed fruit between two bowls and spoon the yogurt-cottage cheese cream over each.
6
Sift the cocoa powder evenly over both bowls to dust the surface, then scatter over the shredded mint just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.1 oz60g cubed watermelon
- 1.9 oz55g hulled and quartered strawberry
- 1.6 oz45g whole raspberry
- 1.4 oz40g peeled and sliced kiwi
- 2.5 oz70g greek yogurt
- 1.2 oz35g blended smooth cottage cheese lowfat
- 0.2 oz6g sifted cocoa powder
- 0 oz1g monk fruit extract
- 0.2 oz6g freshly squeezed lime juice
- 0.1 oz2g finely shredded mint
