Turkish · Dessert
Shredded Melon with Cheese and Raspberries
A Turkish-style shredded melon salad reworked for a lighter protein-forward finish: fine ribbons of watermelon are piled with crumbled low-fat cottage cheese, fresh raspberries, mint and a stevia-sharpened lemon dressing. The cheese brings a salty, savoury-sweet contrast that is traditional in Turkish melon-and-cheese pairings, while the raspberries add fibre and colour without tipping the dish into heaviness.
$1
12 minsPrep
0 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
73Calories
5.8gProtein
1.3gFat
10.7gCarbs
7.6gSugar
1.9gFiber
165mgSodium
5mgChol
0.7gSat Fat
169mgPotassium
51mgCalcium
0.4mgIron
0.2mcgVitamin B12
13.6mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Moscato d'Asti
local
Turkish Tea (Çay)
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Peel the watermelon and shred the flesh on the coarse side of a box grater (or use a mandoline with a julienne blade) until you have fine melon threads.
2
Pile the shredded melon into a sieve set over a bowl and let it drain for 5 minutes, pressing gently once with the back of a spoon to remove excess juice.
3
Crumble the low-fat cottage cheese finely with a fork so it scatters rather than clumps.
4
Divide the shredded melon between two chilled bowls and mound it loosely.
5
Scatter the crumbled cottage cheese over the melon in each bowl.
6
Scatter the whole raspberries over the top.
7
Stir the stevia extract into the lemon juice until dissolved, then drizzle it evenly over both bowls.
8
Finish with torn mint leaves and serve immediately, well chilled.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5.3 oz150g shredded on a box grater, liquid lightly pressed out watermelon
- 3.2 oz90g crumbled fine cottage cheese lowfat
- 1.6 oz46g whole raspberry
- 0.1 oz2g torn mint
- 0.2 oz6g lemon juice
- 0 oz1g stevia extract
